Recipe for Small-batch Peanut Butter Cookies

Brown sticks of butter over medium heat until the butter begins to foam and becomes golden brown.

Preheat oven to 350°F and start measuring out all your ingredients besides brown butter, which should be waiting in your mixing bowl.

Using a food processor or blender, pulse old fashioned oats until finely powdered. Place in a large bowl.

Add spooned and leveled flour to your bowl of finely powdered oats.

In the mixing bowl with browned butter, add the peanut butter, white sugar, brown sugar, vanilla, salt, baking powder, and baking soda. Mix until batter is well combined, about 3 minutes.

Pause mixing and add your egg and all of your flour/oat mixture. Beat until smooth.

Use an ice cream scoop to place golf-ball sized portions of your cookie dough onto ungreased aluminum baking sheets, with about 2 inches between each of them. Bake for 13-16 minutes.

After cooling for about 10 minutes on cookie sheet (or until cookies are firm enough to handle), transfer cookies to cooling rack.

Eat and enjoy!