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In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl using a handheld electric mixer, beat the butter with both sugars for 2 minutes on medium speed until well combined and smooth, and slightly fluffy. Mix in peanut butter, then beat in egg. Add milk and vanilla and mix until combined. Scrape down the sides as needed.
Combine flour, oats, baking soda and salt in a medium bowl and whisk to blend evenly. Add to the butter mixture and fold it in with a spatula until just combined. Add chocolate chips and fold them through. Cover the bowl and place it in the fridge for 30 minutes.
Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
Scoop about 2 oz (56g) mounds of dough onto prepared baking sheets, leaving 2 inches between each cookie for spreading. Flatten dough balls slightly and bake for 10-12 minutes until the surface is cracked and cookies are evenly golden. Let cookies cool on the baking sheet for 3 minutes before transferring them to a cooling rack.