Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
Whisk together the flour, baking soda, salt and ground oatmeal; set aside.
With mixer on medium speed, cream together the butter, peanut butter, granulated sugar, brown sugar and vanilla extract, about 3 minutes. Add the egg and beat to combine. On low speed, gradually add the flour mixture until just combined. Stir in the chocolate chips.
Use a cookie scoop to drop dough onto prepared baking sheets about 2 inches apart. Bake for 10 -12 minutes, or until the cookies are lightly golden.
Notes
I run my old fashioned oatmeal through my mini food processor before mixing it with the dry ingredients. If you prefer chunks of oats in your cookies, simply skip the processing.
You can use any combination of your favorite chocolate chips. I've used a combination of milk chocolate, semi-sweet, and dark chocolate, but any one type or combo will be great.
Just like all other chocolate chip cookies, you can freeze this dough. I suggest portioning out dough balls and placing them on a wax paper-lined cookie sheet or dinner plate. Be sure they aren't touching each other then freeze. When frozen place them in a freezer gallon plastic bag.