Averie Cooks

0 In a medium-sized microwave safe bowl, melt the butter and peanut butter together. Power on for 30 seconds, take out, stir. Repeat. Should take no more than about 90 seconds.
1 Add the brown and granulated sugars to the melted butter & peanut butter mixture and stir. Set this is the freezer for a couple minutes.
2 Remove from the freezer (or just wait for the mixture to come to room temp on it’s own) and add the egg + yolk (you just don’t want to add eggs to that hot mixture. We don’t want scrambled eggs here), add the vanilla extract, and stir.
3 Then add the flour, oats, baking soda and stir.  You should have cookie dough consistency dough and if you don’t, either add a touch more flour if it’s too wet or a touch more peanut butter if it’s too dry.
4 Finally, add the white chocolate chips and peanut butter chips and stir.
5 Roll or spoon out golf ball sized balls onto a cookie sheet, about 2 inches apart. They spread but not tons.
6 Bake at 325F for approximately 10-12 minutes.  (I like very underdone and soft cookies so I baked for 10 minutes)  The cookies will look pretty raw even at 12 minutes and that’s okay. Take them out and let the sit and cool well before eating.