1 Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.

2 In a large bowl, cream together the peanut butter, softened butter, brown sugar and granulated sugar until light and fluffy.

3 Beat in the egg and vanilla extract until fully incorporated.

4 In a separate bowl, whisk together the flour, baking soda and salt.

5 Gradually add the dry ingredients to the wet mixture and stir until just combined.

6 Fold in the oats or granola, chopped pecans and chocolate chips (reserve a few chips for topping, if desired).

7 If the dough seems very soft, chill in the refrigerator for 10–15 minutes to firm up for easier scooping.

8 Scoop tablespoon-sized portions of dough (about 1.5 tbsp per cookie) onto the prepared baking sheets, spacing about 2 inches apart. Press a couple extra chocolate chips on top of each cookie.

9 Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft.

10 Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

11 Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage. Enjoy with milk or coffee!