Place the softened butter and peanut butter in the bowl of a stand mixer. Mix on high until light and fluffy. Add the brown sugar and mix again.

Add the egg and water, and slowly beat until combined. Scrape down the sides of the bowl.

Add the oats, flour, baking powder, baking soda, and salt. Beat on low just until combined. Add 1½ cups of the chocolate chips and stir to combine.

Use a cookie scoop or scoop a heaping tablespoon of dough onto a sheet pan. Repeat with additional dough, leaving about 2 inches in between cookies.

Use a fork to gently press down the dough so it’s flattened slightly. Divide the remaining chocolate chips evenly over the top of the cookie dough pieces (about 3–4 chocolate chips per cookie), pressing them in slightly so they stick.

Bake for 10–12 minutes, or until golden brown on the edges. Let cool for 5 minutes, then remove them from the pan to cool completely.