In a medium-sized bowl, stir together the flour and baking soda, set aside.
In the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, cream the peanut butter and butter together until smooth.
Add the brown sugar and granulated sugar to the bowl.
Mix together until smooth and incorporated.
Add the eggs one at a time until fully mixed in followed by the vanilla.
Next add the flour mixture and stir until combined, scrape down the sides as needed.
Lastly, add the oats and peanut butter chips.
Mix until just combined. Cover with plastic wrap and place the bowl into the refrigerator for 30 minutes to chill slightly.
Preheat the oven to 350°F. Line sheet trays with parchment paper.
Roll 1 ½ tablespoons of the dough with your hands to form balls. Place on the parchment paper lined sheet trays about 3 inches apart. Top with more peanut butter chips if you wish for a pretty presentation.
Bake for 11-13 minutes until the edges are lightly golden brown and the tops appear dry. Let cool on the sheet trays for 10 minutes then transfer to a wire rack to cool completely.
Notes
Switch out crunchy peanut butter for the creamy.
Other mix-ins can be added, see some of my suggestions above.
Make sure that you only use old fashioned oats.
These can be frozen, see above on how to do that.
Make sure you chill your dough for at least 30 minutes.