Preheat your oven to 350°F (175°C). Gather your mixing bowl and stand mixer.

Combine softened butter and creamy peanut butter in your stand mixer. Beat until light and fluffy, about 2-3 minutes.

Add packed brown sugar and mix until creamy and smooth.

Incorporate the egg and water, beating until well combined for another 1-2 minutes.

Gradually add old-fashioned oats, all-purpose flour, baking powder, baking soda, and salt. Mix on low until combined.

Gently fold in 1.5 cups of chocolate chips, making sure they are evenly distributed.

Scoop balls of dough approximately 2 tablespoons in size onto a baking sheet lined with parchment paper, spaced about 2 inches apart.

Lightly flatten each dough ball with a fork and top with reserved chocolate chips.

Bake for 10-12 minutes until edges are golden brown and centers are soft.

Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.