Prepare the dry ingredients: whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
1 1/2 cup All Purpose Flour, 1/8 tsp Baking Powder, 1 tsp Kosher Salt
Prepare the cookie dough: using a mixer, beat in butter and sugar on medium speed until creamy, about 2 minutes. Add eggs, peanut butter, and vanilla extract and mix on high speed for about 1 minute. Add the dry ingredients and mix on low speed until combined. Finally, add the chocolate and oats on medium speed and mix well. Place the dough in the refrigerator for 1 hour.
1 cup Unsalted Butter, 1/2 cup Light Brown Sugar, 1 cup Granulated Sugar, 2 Large Egg, 1 cup Peanut Butter, 1 tsp Vanilla Extract
Make the cookies: shape dough into 20 1-in. balls. Place on ungreased baking sheets; flatten slightly with the bottom of a glass dipped in sugar, smoothing edges if necessary. Refrigerate to set.
Baking preparation: to ensure the cookies maintain their shape during baking, begin by removing the tray from the Typhur Dome 2 air fryer. Line the bottom of the basket with a layer of aluminum foil, followed by a layer of parchment paper to prevent sticking.
Bake cookies: carefully place the cookies in the basket. Return the basket to the air fryer.Cooking Mode: BakeTemperature: 330°F (165℃)Time: 20 minutes Remove the cookies from the air fryer. Serve and enjoy!