Preheat the oven to 375ºF. Line two baking sheets with parchment paper.
Using a hand mixer on medium speed, cream together the butter and peanut butter for 2-3 minutes until completely smooth and combined.
Add in sugar and mix on medium speed for 1 minutes.
Add in the egg and vanilla. Mix for 2 minutes until light and fluffy.
Add the flour, oats, baking soda, baking powder and salt. Mix until combined.
Using a medium cookie scoop, scoop the cookie dough onto a parchment lined baking sheet with 2" in between each mound of dough.
Use the tines of a fork to make a criss cross in the top of each dough ball.
Bake for 9 minutes. To keep the cookies soft, don't let them get brown.
Allow the cookies to cool for 5 minutes, then move to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days. The cookies also freeze well for up to 6 weeks.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 24 cookies, with 1 serving being 1 cookie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**