Place a rack in the center of the oven and preheat to 350°F. Line an 8x8-inch baking dish with parchment paper, leaving an overhang for easy removal; set the pan aside.

In a large mixing bowl combine 1 cup creamy peanut butter, ¾ cup light brown sugar, ½ teaspoon baking soda, and ⅛ teaspoon kosher salt. Beat on medium speed with an electric mixer until smooth and well combined (or stir vigorously by hand).

Add 1 large egg (at room temperature) and 1 teaspoon vanilla extract. Mix on medium-low just until incorporated and the mixture is uniform.

Stir in ½ cup semi-sweet chocolate chips and ⅓ cup old fashioned rolled oats by hand until evenly distributed.

Transfer the dough to the prepared pan and press it into an even layer using a spatula or the back of a spoon.

Bake for 22 minutes, or until the top is set and the edges are lightly golden.

Remove from the oven and let the bars cool completely in the pan on a cooling rack. Use the parchment overhang to lift the slab from the pan, slice into bars, and serve.