In a mixing bowl, combine the peanut butter with the brown sugar and melted butter. Using an electric mixer or a large spoon mix until well combined. Add the eggs, baking soda and vanilla, and mix well. Add the oats and mix until they’re evenly incorporated. Pop in the fridge for 15mins.

In the meantime, preheat the oven to 180C/350F. Line two large baking sheets with parchment paper and set aside.

Place 2 tablespoons of dough per cookie onto the prepared baking sheets (use an ice cream scoop if you have one). These cookies spread while baking, so leave a a bit of space around each one.

Bake 8 to 10 minutes, until they’re just starting to turn golden around the edges. Do not overbake. They will flatten and harden more as they cool. Let the cookies cool for 10 minutes before transferring them to a cooling rack. In the meantime, bake your next round of cookies.

They can be stored in an air-tight container for several days.