Chewy Peanut Butter Cup Oatmeal Cookies

Ingredients

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• 3/4 cup (94g) all-purpose flour, spooned and leveled
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 cup (8 tbsp; 113g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 large egg
• 1/2 cup (125g) creamy peanut butter (not natural style)
• 2 teaspoons pure vanilla extract
• 2 cups (170g) quick oats
• 1 1/2 cups chopped peanut butter cups, divided

Instructions

1. 1

   Heat the oven to 350°F (177°C) and line two large baking sheets.

2. 2

   Stir the flour, salt, baking soda and baking powder together in a large bowl.

3. 3

   In another bowl, whisk the melted butter with both sugars until no lumps of brown sugar remain. Whisk in the egg, then the peanut butter, then the vanilla. Add this to the dry ingredients and mix just until combined; the dough will be very soft. Fold in the oats and about 1 1/4 cups of the chopped peanut butter cups, keeping the remaining 1/4 cup aside.

   
5. 4

   Scoop about 3 tablespoons of dough per cookie (a large cookie scoop makes this easy) and place 8 on each sheet.

6. 5

   Bake for 11 to 12 minutes; they will look very soft and underdone. As soon as they come out, gently press each one flatter and push a piece or two of the reserved peanut butter cups into the tops. Cool on the sheet for 10 minutes, then transfer to a wire rack to cool completely.