Chewy Peanut Butter Oatmeal Cookies

Preheat oven 350 degrees and line 3 baking sheets with parchment paper or silicone baking mats.
In a medium size bowl whisk together the flour, rolled oats, baking soda, and sea salt and set aside.
3/4 cup flour, 3/4 cup rolled oats, 1 tsp baking soda, 1/2 tsp sea salt
In a large bowl, cream butter, peanut butter, brown sugar, and sugar together with an electric mixer until light colored and fluffy. About 1-2 minutes.
1/2 cup unsalted butter, 1/2 cup peanut butter, 1/2 cup brown sugar, 1/3 cup sugar
Add egg and vanilla and continue mixing for 1 minute, until smooth.
1 egg, 1 tsp vanilla extract
Add dry ingredients to the wet and mix with a rubber spatula until just combined. The dough will be light, fluffy, and sticky.
Using a 2 TBS cooke scoop, scoop dough onto lined baking sheets. Bake one pan at a time, in the center of the oven for 10-11 minutes, rotating the pan halfway through to ensure even baking.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store cookies in an airtight container for 3-5 days or freeze for up to 3 months.