Ingredients:

  • 1 cup (250g) creamy peanut butter
  • 0.75 cup (150g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 cup (90g) rolled oats
  • 0.5 tsp baking soda
  • 0.5 cup (90g) semi-sweet chocolate chips
  • 0.5 tsp flaky sea salt

Instructions:

  1. Preheat the oven to 180°C (350°F) and line your tray with parchment. Note: A hot oven is vital for setting the edges immediately.
  2. Whisk the egg and vanilla together in your bowl until the yolk is fully broken and slightly frothy.
  3. Add the peanut butter and brown sugar. Stir vigorously until the mixture looks like smooth, velvety caramel.
  4. Fold in the oats and baking soda. Use a folding motion to ensure the baking soda is distributed evenly without over mixing.
  5. Toss in the chocolate chips. Keep a few aside to press into the tops later for that bakery look.
  6. Scoop the dough into 18 rounded mounds. Place them 2 inches apart on the prepared sheet.
  7. Slightly flatten each ball with the back of a spoon. Note: These don't spread as much as flour cookies, so they need a little nudge.
  8. Bake for 10 minutes until the edges are golden and the tops look dry. They will still feel very soft to the touch!
  9. Sprinkle sea salt over the hot cookies the second they come out of the oven.
  10. Cool for 10 minutes on the pan. They need this time to set their internal structure.