Preheat your oven to 350°F (175°C) to ensure it's hot and ready for baking.
In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
Add in the eggs and vanilla extract, mixing until fully incorporated and scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the all-purpose flour, sea salt, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
Gently fold in the quick-cooking oats, chocolate chips, and peanut butter chips to the dough.
Scoop rounded balls of dough onto lined baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
Let the cookies cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
