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Preheat oven to 180 °C. Line two baking sheets with silicone baking mats or parchment paper.
Using a mixer, beat together the butter, brown sugar, and granulated sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, followed by the vanilla.
Whisk together the flour, salt, baking powder, flaxseed, and brewer’s yeast. Add this to the mixing bowl and beat until just combined.
Add the peanut butter and oatmeal, mixing again until just combined. Stir in the chocolate chips.
Use icecream scoop to drop dough onto the lined cookie sheets. Bake 10-12 minutes, or until the bottom is golden brown. Cookies will puff up a bit in the oven; if you prefer flatter cookies, press down on the top of each cookie with the underside of a spatula. Cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Store cookies in an air-tight container for up to a week; cookies will keep frozen for up to 3 months.