In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium speed until light and fluffyAdd eggs, vanilla and peanut butter - beat until well incorporated.
In a medium bowl stir together together the flour, oats, salt, and baking soda. Slowly add the flour mixture to the mixer with the other ingredients and beat until incorporated.Add baking chips.
Line two baking sheets with parchment paper. Using a 2-ounce cookie scoop , scoop the dough onto your pan, placing the scoops 8 on a pan. Bake until browned, 11 minutes, +/- 30 seconds.Let cool on the baking sheet for about 10 minutes, until set and cooled. Repeat with the remaining cookies.
Enjoy - they probably won't last longer than a couple days so don't worry about them getting old on you.
Notes
Use whatever baking chips you like, or replace some with nuts. Use smooth, homemade or crunchy peanut butter. There will be slightly different results with each variation - but that's the fun of it. Find your favorite cookies. You can also refrigerate these cookies between scooping and baking. I did think from the morning to after naps, so about 4 hours - everything worked out great.