Begin by lining a large baking sheet with parchment paper. Set aside.
Whisk together the flour, oats, baking powder, baking soda, pinch of cinnamon, and sea salt in a large bowl and set aside.
Now, in the bowl of your electric stand-mixer (w/ a paddle attachment), beat together the butter and both sugars until fluffy and creamy, beating on medium-high speed, about 2-3 minutes. Keeping the mixer’s speed on medium-high, add the eggs, peanut butter, and vanilla extract and beat for another 1-2 minutes until well combined. Be sure to scrape the bottom and sides if needed.
Reducing to low-speed, add the dry ingredients and continue mixing until well incorporated, about another 1-2 minutes or so.
Next, add the chocolate chips and gently stirring using a rubber spatula, until fully incorporated into the batter, about 10 seconds. **NOTE: The batter should be sticky + thick.**
Once done, cover the bowl with plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
In the meantime, preheat oven to 350 degrees Fahrenheit.
Once chilled, remove cookie dough from the refrigerator and allow it to sit at room temperature for about 10 minutes. Then, form cookie dough balls (using 2 Tbsps worth of cookie dough), and line them up on each baking sheet, keeping them at 2-3 inches apart for when they spread.
Place cookies in oven and bake for 12-14 minutes or until edges are brown. **NOTE: Cookies will look very soft in the middle, however, it will harden once they cool.**
Remove them from oven and let cool until fully set before removing them from baking sheet. Repeat until all cookies are made.