Preheat your oven to 350°F and line a baking sheet with parchment paper. This gives your oven time to reach the proper temperature while you prepare the dough, ensuring even baking throughout.

In a large bowl, combine the peanut butter, Greek yogurt, and brown sugar. Stir vigorously until the mixture is smooth and well-blended—this creates a creamy base that will help the cookies achieve that characteristic chewy texture. The room-temperature eggs will incorporate more smoothly into this mixture than cold ones.

Add the room-temperature eggs, one at a time, stirring well after each addition to fully incorporate them into the wet mixture. This prevents lumps and ensures an even crumb structure. Then add the rolled oats, baking soda, salt, and vanilla extract, stirring until just combined. I find that rolling oats give a much better chewy texture than steel-cut oats, which can feel too dense in these cookies.

Fold in the chocolate chips gently until evenly distributed throughout the dough. Using a cookie scoop or two spoons, drop rounded portions of dough onto your prepared baking sheet, spacing them about ½ inch apart to allow for slight spreading. The dough should be thick and hold its shape well.

Sprinkle a pinch of fleur de sel or coarse salt on top of each cookie before baking—this enhances the peanut butter flavor and creates a subtle sweet-salty contrast. Bake for 10-15 minutes, until the tops develop visible cracks and the edges are set but the centers still feel slightly soft to the touch. The cookies will continue to firm up as they cool on the baking sheet.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. I like to let them rest on the sheet first because they're still delicate and will hold together better. This results in perfectly chewy cookies with crispy edges.