In a medium bowl, whisk together the oats, baking soda, cinnamon, and salt. Set aside.

In another medium bowl, whisk the eggs. With a silicone spatula, mix in the peanut butter, brown sugar, and vanilla until combined. Pour the dry ingredients into the wet and mix until combined. (Takes some arm muscle!) Fold in the chocolate chips.

Cover and chill the dough in the refrigerator for 30 minutes, or up to 3 days.

Preheat oven to 350°F (177°C). Line large baking sheets with silicone mats or parchment paper.

Remove the dough from the refrigerator. If you let the dough chill for more than 1 hour, let it sit at room temperature for 20 minutes to soften up—the cookies won’t really spread otherwise. Scoop the dough, about 1.5 Tablespoons or 30g each (I use this medium cookie scoop), onto prepared baking sheets. With the back of a spoon, gently press down on the dough rounds to slightly flatten them.

Bake for 12–14 minutes, or until the edges are set. The centers will look very soft.

Cool cookies for 10 minutes on the baking sheet. During this time, I like to press a few more chocolate chips into the tops of the warm cookies. (This is optional and only for looks.) Transfer to wire rack to cool completely. The cookies will slightly deflate as they cool.

Cover leftover cookies tightly and store at room temperature for up to 1 week.