Oatmeal, Peanut Butter, Chocolate Chip Cookies

1 1/2 cups all purpose flour (spoon and level it)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup granulated sugar-1/2 cup packed brown sugar (I use dark for everything)
2 large eggs (room temperature)
1 cup peanut butter (you know what Jesse taught us about peanut butter in cookies, give it a bit extra. Using a natural peanut butter will make the cookies too crumbly use a brand like Skippy or Jif)
2 teaspoons vanilla extract
2 cups old-fashioned whole rolled oats (use the good stuff people)
2 1/2 cups Nestle dark chocolate chips (they are larger and really good or semi sweet is fine)

Directions
Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Set aside.

In a large bowl (or stand mixer bowl) beat butter, on medium-high for approximately one minute until smooth. Add the sugars and beat on medium-high speed until creamed (about 2 minutes). Add the eggs, peanut butter, vanilla and beat on high speed until combined about 1 minute. Scrape down sides and bottom of the bowl as need and beat again as needed.

Slowly add the flour mixture and mix on low until combined. While mixing add the oats and then the chocolate chips. Mix until combined.

Cover and chill for at least 20 minutes. If chilling for more than an hour, allow to sit at room temperature for 30 minutes before baking.

Preheat oven to 350 degrees. Line baking sheets with parchment paper or a silicone baking mat. Scoop balls of dough using a medium scoop or 2 Tablespoons. Place 3 inches apart on baking sheet and bake for 12-14 minutes until lightly browned on the edges. The centers will look soft and that is okay because they will continue cooking on the pan.

Remove from oven and allow to cool for 5 minutes. Transfer to a cooling rack and allow to cool until set.