Preheat your oven to 350°F. Line two baking sheets with parchment paper.
In an electric mixer, cream together the softened butter, peanut butter, and both sugars until it’s light and fluffy (about 4 minutes).
Add the egg and vanilla, and stir on low speed until just combined.
Now, add in the flour, oats, baking soda, baking powder, and salt. Stir on low speed until there are no dry patches left. Then, gently fold in the chopped chocolate.
Use a 3-tablespoon size cookie scoop to portion out the dough. Place 8 portions 2 inches apart on the prepared baking sheet. Sprinkle each with coarse sea salt.
Bake for about 16 minutes until the edges are golden brown. Carefully transfer the cookies to a cooling rack and let them set for about 8 minutes.
