Preheat the oven to 350° F.
Melt the butter in a microwave-safe bowl. Then add the peanut butter, sugars, egg, vanilla, and cream until well combined.
Mix together the flour and baking soda. You can do this in a separate bowl, or my preference is to mix the dry ingredients on top of the wet ones, then starting to incorporate them together.
Once the wet and dry ingredients are fully mixed, stir in the oats. Continue mixing until completely combined.
Using a small ice cream scoop or large spoon, portion 12 cookies onto each cookie sheet.
Using the back of a measuring cup or another flat kitchen utensil, press down the cookies about half way, or until they are about 1/2 inch thick.
Before baking, sprinkle the cookies with coarse salt.
Bake the cookies for 10-12 minutes at 350° F. Take them out as soon as you see any darkening around the edge of the cookies. Do not over cook or else the cookies will become crunchy when they cool instead of staying chewy and soft.
