Peanut Butter Oatmeal Chocolate Chip Cookies

Line two baking sheets with parchment paper.
Add the butter and peanut butter to a small saucepan over medium heat. Cook until both are melted, while stirring constant. Set aside to cool.
½ Cup Butter, ½ Cup Peanut Butter
Transfer the peanut butter mixture to a large mixing bowl. Add the eggs, brown sugar, sugar and vanilla. Use a handheld mixer to beat until well combined.
2 Eggs, ¾ Cup Light Brown Sugar, ½ Cup Sugar, 2 teaspoons Vanilla Extract
Add the oats, flour, and baking soda and fold together until all of the dry ingredients are incorporated.
1 Cup Rolled Oats, 1 ¼ Cup All-Purpose Flour, 1 teaspoon Baking Soda
Add the chocolate chips and mix until they are evenly distributed.
¾ Cup Semi-Sweet Chocolate Chips
Divide the dough in 12 balls and place the cookie dough balls on lined baking sheets spaced 2 inches apart. Cover the baking sheets with plastic wrap and refrigerate for at least 2 hours.
When the dough is nearly done chilling, preheat the oven to 350 °F (177 °C).
Remove the plastic wrap and bake in the preheated oven for 10-12 minutes or until the edges are just set.
Remove from the oven and cool on the baking sheet for about 3 minutes, then transfer to a wire rack to cool completely.