1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup lightly packed light brown sugar
1 1/2 cups Jif Crunchy Almond Butter
2 large eggs
2 teaspoons pure vanilla extract
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups quick cooking oatmeal
2 cups semisweet chocolate chips
1. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, cream butter, sugar, brown sugar and almond butter until light and fluffy - about 2 minutes. Beat in eggs one at a time and add vanilla extract, mixing until incorporated.
2. In a large bowl, sift together flour, baking soda and salt. Gradually add the dry ingredients to the mixer until they are thoroughly combined. Mix in oats and chocolate chips. Cover and chill dough for at least 3 hours or up to 2 days.
3. When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Using a medium cookie scoop (1 1/2 tablespoons), scoop cookie dough onto prepared baking sheets. Bake in preheated oven for 12 - 15 minutes, or until edges are golden brown. Allow cookies to cool on cookie sheets for 5 minutes before transferring to wire racks to cool completely.