In a medium bowl, combine the dry ingredients with a whisk: oats, flour, baking powder, cinnamon, and peanut butter powder and salt. (If you’re using traditional peanut butter instead, add that to the wet ingredients, not the dry.) Set aside.
In a large bowl, combine the wet ingredients: butter, egg, milk, vanilla and maple syrup. Add in the dry ingredients and mix until combined, but without overmixing. Fold in the chocolate chips.
Chill the dough in the fridge for at least 30 minutes up to an hour. It's too sticky otherwise.
Preheat the oven to 325℉.
Roll the dough into 1 inch balls and place on a silicone baking mat on a cookie sheet. Bake for 10-12 minutes. Let cool.
