Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together the peanut butter and brown sugar.
Add in one egg and mix until smooth.
Add in the baking soda, rolled oats, and chocolate chips. Mix until combined.
Using a spring loaded cookie scoop, scoop out level rounds of dough. My scoop measures 1 & 1/2 tablespoons. Roll the dough between the palms of your hands forming a tight ball. Place the dough in the center of one hand and gently press down to create a flattened disc about 1/4″ thick.
Place the cookies 1 inch apart on the baking sheet. If desired press a few more chocolate chips into the tops of each cookie.
Bake for 8 minutes. Allow the cookies to sit on the baking sheet for 5 minutes before transferring them to a cooling rack.