Preheat the Oven:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.

Cream the Wet Ingredients:

In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until smooth and creamy.

Add Peanut Butter, Egg and Vanilla:

Beat in the peanut butter, egg and vanilla extract until well combined.

Mix the Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, salt, and optional cinnamon.

Combine Wet and Dry Mixtures:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Add Oats and Chocolate Chips:

Fold in the rolled oats and chocolate chips until evenly distributed.

Shape the Cookies:

Scoop rounded tablespoons of dough and place them on the prepared baking sheets about 2 inches apart. Flatten slightly with the back of a spoon or your palm.

Bake:

Bake for 10-12 minutes, or until the edges are golden brown. The centers will look slightly underbaked but will firm up as they cool.

Cool:

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

🍪 Tips:

Add-Ins: Try adding 1/2 cup of chopped nuts or dried fruit for extra texture.

Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Enjoy your chewy, nutty, chocolatey delights!