Ingredients

• 1/3 cup smooth peanut butter
• 1/3 cup pecans, toasted, cooled
• 3/4 cup all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup sugar
• 1/2 cup (packed) light brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 large egg
• 1/2 cup old-fashioned oats
• 1/4 cup quick-cooking oats

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Instructions

1. Combine peanut butter and pecans in a food processor and purée until almost smooth. Whisk together flour, baking soda, and salt in a small bowl.
2. Using an electric mixer, beat both sugars and butter in a large bowl until fluffy, about 3 minutes. Add peanut butter mixture and vanilla; beat to blend well. Beat in egg. Add dry ingredients and mix until well combined. Add both oats. Continue to blend at high speed for 1 minute. Cover bowl with plastic wrap and refrigerate for at least 3 hours.
3. Arrange racks in upper and lower thirds of oven; preheat to 375°. Line 2 baking sheets with foil. Scoop rounded balls of dough (2 teaspoons each) onto cookie sheets, spacing 1" apart. Bake until light golden, 10-12 minutes (rotate baking sheets 180 degrees halfway through baking).
4. Let cookies cool on sheets for 2 minutes. Transfer to wire racks to cool completely.