Preheat the oven to 350°F with the racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, 4-5 minutes. Add the eggs one at a time, scraping well after each is incorporated, then mix in the vanilla.
Add the flour, oats, baking soda, baking powder, and salt to the bowl and mix on low speed to incorporate. Scrape the bowl well, then add the chocolate chips and mix to combine.
Use a ¼ cup cookie scoop to scoop the dough into balls on the prepared baking sheet in staggered rows, leaving at least 2 1/2 inches between each cookie to allow for spreading.
Bake the cookies, rotating the baking sheets halfway through baking, until golden brown at the edges, 12-14 minutes. Cool completely on the baking sheet.
Tillamook Extra Creamy Unsalted Butter
Meet the chef
Erin Jeanne McDowell
Erin Jeanne McDowell is an author and video host specializing in all things baking. Her first book, The Fearless Baker, was named one of the best baking books of the year (2017) by The New York Times. Her second, The Book on Pie, is a New York Times Bestseller. Her newest book, Savory Baking, is all about translating a love of baking to every meal of the day - not just dessert! She hosts the award-winning series Bake it Up a Notch for Food52, where she teaches in-depth baking lessons and troubleshoots common issues. Her work has appeared in The New York Times, Washington Post, Food Network, Bon Appetit, and more.
