Best Ever Chewy Peanut Butter, Oatmeal and Chocolate Chip Cookies

Okay so I have to take back my post a few days ago, I posted a cookie recipe very similar to this one and although they tasted great, compared to this new recipe I found, they were a little drier than I usually like.  But, they still were good so i'm not about to delete the recipe :) But if you want more moist cookies stick to this recipe. I also really like how you can make the cookies really big and they still turn out amazing!

Here is the link to the original recipe http://www.averiecooks.com/2015/03/soft-and-chewy-peanut-butter-oatmeal-chocolate-chip-cookies.html I pretty much stayed right on track with this but I had to double the recipe to have a couple dozen.

Best Ever Chewy Peanut Butter, Oatmeal and Chocolate Chip Cookies

INGREDIENTS:

• 1/2 cup unsalted butter, melted (1 stick)
• heaping 1/3 cup creamy peanut butter
• 1 large egg + 1 yolk (discard extra white or save for another use)
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 1 cup old-fashioned whole rolled oats (she says not instant or quick cook but all i had was quick cook and they turned out fine)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt, or to taste
• 3/4 cup semi-sweet chocolate chips
• 1/2 cup peanut butter chips (optional, I didn't include these and they were still awesome also you can use white chocolate or butterscotch chips as a substitute as well)

DIRECTIONS:

1. To a large, microwave-safe bowl add the butter, peanut butter, and heat on high power to melt, about 1 minute. Stop to check and stir. Heat in 15-second increments until mixture can be stirred smooth.
2. Wait momentarily before adding the egg and yolk so you don't scramble them. Add the egg, sugars, vanilla, and whisk until combined. It's okay if mixture is slightly granular.
3. Add the oats and stir to combine.
4. Add the flour, baking soda, salt, and stir to combine; don't overmix. Dough is fairly thick.
5. Add the chocolate chips, peanut butter chips, and stir to incorporate.
6. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 13 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
7. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading. Dough is a bit on the oily side before chilling and becomes less oily as it chills.
8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 to 12 minutes (for very soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
9. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.