Trifecta Cookies

• 1 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 1/2 creamy natural peanut butter (I used reduced fat Jif peanut butter)
• 1/2 cup granulated sugar
• 1/3 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 egg
• 1/2 cup old fashioned oats
• 1 cup semisweet chocolate chips

1. Whisk together flour, baking soda and salt in a small bowl and set aside.
2. Cream together butter, peanut butter, granulated sugar, brown sugar and vanilla extract on medium speed for about 3 minutes. Add the egg and beat to combine. Reduce the speed to low and gradually add in the flour and mix until combined. Stir in the oats and the chocolate chips.
3. Refrigerate the dough overnight or up to 24 hours.
4. Preheat oven to 350 degrees.
5. Roll the dough out into balls and place about two inches apart on a baking sheet.
6. Bake for 10 minutes until golden brown. Let cool for a few minutes on baking sheet then move to a wire rack. Makes 22-24 cookies.

From Lovin the Oven