In a microwave-safe bowl add the butter, peanut butter, and heat until melted, about 1 minute. Add 15 seconds at a time if not smooth and melted after 1 minute. Stir well when melted and set aside for 5 minutes.

After 5 minutes, add the egg and yolk, both sugars, vanilla, and then whisk until smooth.

Add the oats and stir well to combine.

Add the flour, baking soda, salt, and stir to combine, but don't overmix. Mixture should be fairly thick.

Fold in the chocolate chips and then cover bowl and refrigerate for at least 2 hours.Do not bake without refrigerating, mix will be too oily and will spread!

After the chilling is complete, preheat your oven to 350 degrees and then line two baking sheets with either Silpats or cooking spray.

Scoop heaping tablespoons of dough out and roll into a ball and then place on cookie sheet. Flatten slightly with your hand.

Bake 8-10 minutes or until starting to set up and golden brown. Cookies should still be soft when you pull them out of the oven.

Let cool on a cooling rack.

Store cookies in an airtight container for 1 week or put in the freezer for up to 3 months! You can also freeze unbaked dough for 3 months and bake as needed.