Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
In a large mixing bowl, combine the creamy peanut butter, granulated sugar, and light brown sugar. Stir until smooth.
Add the vegetable oil, egg, and vanilla extract to the peanut butter mixture. Mix well until fully combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined and a dough forms.
Using a tablespoon, scoop dough and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
Flatten each dough ball gently with a fork, creating a crisscross pattern.
Bake in the preheated oven for 10 to 12 minutes, or until the edges are lightly golden.
Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.