½cupextra chocolate and peanut butter chips for top of cookies, optional
Combine flour, baking powder, baking soda, and salt in a medium sized bowl and whisk together. In the bowl of a stand mixer, add the butter and beat until light and fluffy. Add both kinds of sugar and beat for another 2 minutes. Add the creamy peanut butter, vanilla, and egg and beat until creamy, scraping the sides of the bowl as necessary. Slowly add the flour mixture and mix until creamy. Add in oats and beat on low until just combined. Do the same with the peanut butter chips and chocolate chips or add the chips and mix by hand. Chill the dough in the fridge for about 20 minutes. Preheat oven to 350°.
Using a medium scoop (2 tablespoons) scoop cookie dough directly on to sheet pan lined with parchment paper, 12 cookies per sheet. Place one cookie sheet at a time into preheated oven for 10-12 minutes. Cookies will be lightly browned around the edges and still soft in the middle. Allow the cookies to cool on the cookie sheet for few minutes before transferring to a cooling rack.
If you are feeling fancy, press some more chocolate and peanut butter chips on the tops of the cookies when they first come out of the oven…just to make them pretty!
This batch makes 48 cookies. If you would like to freeze some to bake later just scoop the cookie dough onto cookie sheet and place in the freezer until the dough balls freeze. Then place them into a ziptop baggie and put back in the freezer.