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Preheat oven to 350 degrees. In electric mixer, beat together butter and oil on medium speed until creamy. Add sugars and beat 2-3 minutes, scraping down sides of bowl as needed. Add in eggs and beat until combined.
In separate bowl, whisk together all dry (remaining) ingredients. On low, slowly add this dry mixture into your wet mixture, again scraping sides as needed, just until combined. Stir in chocolate chips.
Scoop dough into approximately 1 TBSP scoops on cookie sheet and bake about 10 minutes. Do NOT overcook — I often do about 8 minutes and then keep an eye on them from there.
Mix all ingredients in mixer. If the mixture is too sticky to touch/shape, add a shake of oats. If the mixture is too dry, add another scoop of PB.
Once the mixture is shapeable, use your hands to roll it into golf ball sized balls. Refrigerate and pull them out when you want one.