1/3cup55g semisweet chocolate chips, plus more for garnish
Instructions
Preheat oven to 350◦F. Line two baking sheets with parchment paper.
In the bowl of an electric mixer, combine the peanut butter and brown sugar. Mix well on medium speed until creamy. Beat in the egg; mix in the vanilla extract.
To the creamed mixture, add the oats, baking soda and baking powder. Beat on low speed until crumbly; mixture will be thick. Use a rubber spatula to fully incorporate the ingredients into the mixture. Fold in 1/3 cup of semisweet chocolate chips.
Portion the dough using a cookie scoop (4 teaspoons, or 1 tablespoon + 1 teaspoon), roll into balls between your palms, and transfer to the prepared cookie sheets. Flatten each cookie with your palm or the bottom of a cup or bowl. Dot tops of cookies with 3-4 additional chocolate chips.
Bake for 10 minutes and cool completely on the pans. Transfer cookies to an air-tight container, or a zip-top bag with the air removed.
Notes
Freeze cookies: After dough is rolled into balls, transfer them on the cookie sheet to the freezer. When the dough is frozen, transfer them to a zip-top bag with the air removed and return to the freezer. Thaw and flatten before baking as directed.