Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small bowl, whisk together the rolled oats and baking soda until well combined.

In a larger bowl, mix the creamy peanut butter, dark brown sugar, eggs, and vanilla until smooth.

Gradually fold in the dry oat mixture into the wet ingredients. Once combined, fold in the chocolate chips.

Roll the cookie dough into 2-inch balls and place them 2 inches apart on the baking sheet. Flatten the tops gently.

Bake for 9-12 minutes until the edges are golden brown.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Sprinkle with flaky sea salt before serving.