Whisk flour, baking soda, baking powder, and sea salt into a medium-sized mixing bowl. Set aside.

In a large mixing bowl (preferably a stand mixer), beat butter until smooth for a minimum of 1 minute.

Add the white and brown sugars. Beat for 2 additional minutes.

Then add eggs, peanut butter, and vanilla. Continue beating for 1 minute, scraping sides when necessary.

Add the dry ingredients you mixed in step 1 into the stand mixer bowl. Gently combine on low.

Then add the oats and continue mixing until combined as well.

Finally, add the chocolate chips and mix for an additional minute.

Cover the bowl and chill dough in the refrigerator for 20 minutes.

Preheat oven to 350 degrees (if using a convection oven, drop to 325 degrees).

Line your baking sheet with a silicone baking mat or parchment paper.

Place large tablespoons of cookie dough onto the pan, about 2 ½ inches apart.

Bake for 10-12 minutes or until the edges are slightly brown.

Remove from the oven and gently top each cookie with a couple of additional chocolate chips.

Let cool on the pan for 5 minutes.

Remove from the pan and finish cooling on cooling racks.

Once completely cool, store cookies in an airtight container.

Between baking batches, place the dough back in the refrigerator to keep it cool.

Let pans cool between batches too.