In a large mixing bowl using an electric mixer beat the butter and peanut butter together until blended. Add the sugars and beat on medium-high speed until lightened and fluffy, about 3-5 minutes.

Blend in the egg and vanilla until incorporated. Scrape down the sides and bottom of the bowl with a spatula. Blend again.

In a small bowl whisk together the flour, baking soda and salt. Stir in the oats until combined. With the mixer on low add the dry ingredients until no streaks of flour remain scraping down the sides of the bowl as needed.

Fold in the chocolate chips.

Scoop out 2 tablespoons of dough and roll into a ball. Place 2-inches apart on the prepared baking sheet. Bake for 7 to 9 minutes or until lightly browned around the edges. Don’t over-bake. The centers of the cookies may still seem a little wet. Cool on the pan for 5 minutes then remove to a cooling rack. Store in an airtight container at room temperature.