Whisk together the flour, baking soda, baking powder, salt and ground cinnamon in a bowl.
Separately, in a large bowl cream the butter and peanut butter until smooth and fluffy. Pour in the granulated sugar and brown sugar, then mix well to combine, for about 2-3 minutes.
Add in the eggs and vanilla extract, then mix again to incorporate. Make sure you scrape down the sides of the bowl and mix again.
Combine the dry ingredients into the butter mixture and beat on low speed until just about combined.
Place the dough into plastic wrap, then refrigerate for 20-30 minutes.
Pre-heat the oven to 350F (180C) and line a baking tray with parchment paper.
Use an ice cream scoop or tablespoon to scoop up equal balls of dough onto the baking tray. Each cookie should be about 2 tablespoons of dough. Leave enough space between the cookies as they will spread in the oven. Sprinkle more oats or crushed peanuts on top for decoration.
Bake for 13-15 minutes or until golden brown in color. Once baked, let the cookies rest for 5 minutes before carefully transferring them onto a cooling rack.
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Cookies can be stored in an airtight container at room temperature for up to 6-7 days. You can also freeze the cookies for up to 2-3 months