First things first: preheat your oven to 350°F (175°C). A well-preheated oven ensures even baking, so don’t skip this step!

Line two baking sheets with parchment paper. This allows for easy removal of the cookies and helps avoid sticking.

In a medium bowl, whisk together the rolled oats, flour, baking powder, baking soda, sea salt, cinnamon, and nutmeg. Enjoy the simple pleasure of mixing these ingredients; they come together beautifully.

In a large bowl, using an electric mixer, beat the softened butter with both granulated and brown sugars until the mixture becomes light and fluffy. This might take around 2-3 minutes. The scent of the butter combined with the sugars is simply wonderful.

Next, mix in the eggs, one at a time, allowing them to blend fully before adding the next. When that’s done, add the peanut butter and vanilla extract. Mix on a low speed until combined.

Slowly add the dry ingredient mixture to the wet mixture. Stir with a wooden spoon or spatula until just combined. You want a dough that holds together but isn’t overly sticky.

Gently fold in the chocolate chips. If you’re feeling generous, add a few extra chips on top for an extra special touch.

Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets. Leave some space between each dough ball, as they will spread while baking.

Pop them in the oven and bake for about 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. They’ll firm up as they cool.

Once baked, remove the cookies from the oven. Let them cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.