Instructions

1. In a medium bowl combine the flour, oats, baking powder and salt, set aside.
2. In a stand mixer cream the butter and sugar until fluffy, add the egg and peanut butter, mix well. Cover with saran wrap and refrigerate the dough for 1 hour, or longer if not using immediately. Preheat your oven to 350º and line two baking sheets with parchment.
3. Scoop out the dough into 1 1/2 Tbs rounds and place on the baking sheets.
4. Using a fork make a criss cross pattern to flatten the cookies.
5. Bake for 10-15 minutes, depending on desired crispness.
6. Cool on pan for 5 minutes then transfer to a wire rack and cool completely.
7. Serve immediately or store remaining cookies in an airtight container for up to 3 days.