2/3cupcreamy peanut butterat room temperature (I used natural. If using natural, stir really well)
1teaspoonpure vanilla extract
Preheat oven to 350°F. Line two baking sheets with silicone liners or parchment paper.
In a large bowl, combine flour, baking soda, salt, and oats. Set aside.
In a separate large bowl, with a hand mixer or stand mixer fitted with the paddle attachment, beat butter, peanut butter, and both sugars for several minutes, until smooth and creamy. Add egg and vanilla and beat to combine, scraping the sides of the bowl as needed. Add flour mixture and mix on low speed until thoroughly combined. Stir in 1/2 cup chocolate chips.
Drop dough in 1 1/2 tablespoon mounds (I used a cookie scoop) onto the prepared baking sheets. Flatten the dough mounds just slightly. Using the remaining 1/4 cup chocolate chips, press a few chocolate chips onto the tops of each dough mound (this makes the chocolate chips more visible).
Bake for 9-11 minutes, until the edges are set and the center is slightly underdone (this make for a softer cookie). Place the baking sheets on wire racks to cool.