Preheat your oven to 350°F (175°C). Gather ingredients and equipment.

Combine softened unsalted butter and creamy peanut butter in a stand mixer. Mix on medium speed for about 2 minutes until fluffy.

Gradually add brown sugar to the mixture. Continue mixing for another minute until fully combined.

Crack in the egg and add water, mixing until smooth. Scrape down the sides with a spatula.

In a separate bowl, whisk flour, oats, baking powder, baking soda, and salt. Gradually mix this dry blend into your wet ingredients until just combined.

Fold in 1½ cups of chocolate chips with a spatula, ensuring even distribution. Reserve some for sprinkling.

Portion cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.

Gently flatten each cookie dough ball slightly using a fork. Top with reserved chocolate chips.

Bake for 10–12 minutes until edges are golden and centers are soft. Let cookies cool on the baking sheet for about 5 minutes.

Transfer to a wire rack to cool completely before enjoying.