1-Whisk the 1 and 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon salt together in a bowl and set aside.

2-Beat the 1 cup unsalted butter until smooth.

3-Add the 1 cup granulated sugar and 1/2 cup packed light or dark brown sugar to the butter; cream together for about 2 minutes.

4-Add the 2 large eggs, 1 cup creamy peanut butter, and 2 teaspoons pure vanilla extract; beat until combined.

5-Mix the dry ingredients into the wet mixture on low speed.

6-Add the 2 cups old-fashioned whole rolled oats and 2 and 1/2 cups semi-sweet chocolate chips; mix until just combined.

7-Chill the dough in the refrigerator for at least 20 minutes, up to 4 days. If chilling longer than 1 hour, allow the dough to sit at room temperature for 30 minutes before baking.

8-Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

9-Scoop dough balls using 2 tablespoons of dough per cookie. Place dough balls 3 inches apart on the prepared baking sheets.

10-Bake for 12-14 minutes, until the edges are light golden brown and the centers appear soft.

11-Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

12-Optionally, press extra semi-sweet chocolate chips onto the warm cookies for appearance.

13-Store cookies covered at room temperature for up to 1 week.