Preheat oven to 350°
In a medium mixing bowl, combine all of the dry ingredients minus the oats together (so just the first five ingredients).
Crack the eggs into a small bowl and set aside.
Using either a hand or stand mixer, cream the butter and both sugars together until whipped and lightened, about two minutes.
Add the peanut butter and beat until incorporated, about 30 seconds-1 minute.
Pour out one egg into the mixer bowl and beat for about 30 seconds until mixed. Repeat with the second egg. Add the vanilla extract and mix until incorporated.
Turn off the mixer and add the flour mixture to the bowl. Starting on low, mix in the dry ingredients for about 30 seconds until well mixed. Use a spatula to scrape the bottom of the bowl and make sure everything is added.
To add the oats, repeat the same process as you just did for the flour.
Add in your mixins on low until incorporated. You can also add them in by hand with a wooden spoon. Make sure everything is well mixed.
Using a measured scoop (I use a med one that's approx 2 T), scoop out dough onto a parchment lined baking sheet in four rows of three across.
Bake in preheated oven for 10-12 minutes until the edges are golden brown. Do not overbake.
Cool on the cookie sheet for about five minutes before removing to a cooling rack until completely cooled.
Store in an airtight container for up to four days. Can be frozen for up to 3 months.