Add the softened butter, peanut butter, and brown sugar to a stand mixer. Beat on medium-high until completely combined, smooth, and creamy. Scrape the sides of the mixer and beat in the vanilla extract and the egg until combined.

Add the rest of the ingredients (flour, baking powder, sea salt, cinnamon, and oats...the dry ingredients) and beat on medium-high speed until a thick dough forms.

Refrigerate the dough for at least 30 minutes

When you’re ready to bake, preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.

Roll balls of dough about 1 inch in diameter and place them on the baking sheet. Use a fork to make a criss-cross indentation, our signature tell tale sign that they are, indeed, peanut butter cookies.

Bake for 8 to 15 minutes, or until the edges are golden-brown.  I do 12 minutes.

Allow the cookies to cool for 5 to 10 minutes before digging in.