Cream together the butter, peanut butter, and sugars until fluffy. Mix in the egg, baking soda, sea salt, and vanilla extract. Slowly incorporate the flour and oats. Finally add the chocolate chips/chunks and chia seeds. Cover the bowl and refrigerate overnight.
Pre-heat the oven to 375 degrees. This dough doesn’t spread much in the baking process, so drop slightly flattened, heaping tablespoons of dough onto a Silpat or parchment-lined cookie sheet. Bake for 12 minutes or until golden brown. Let the cookie cool directly on the baking sheet for maximum chewiness. Happy breakfast!
Makes 2 dozen
I also make citrus-carrot muffins with Brazil nut-maple frosting, but this recipe is still in the works. I’ll keep you posted.