Preheat oven to 375 degrees and line baking pans with silicone liners or parchment paper.
In a large mixing bowl, cream together the butter and sugars.
Add in the eggs and vanilla and stir until combined.
Stir in the peanut butter and baking soda.
Add the gluten free oats and chocolate chips and stir until all the ingredients are thoroughly combined.
Using a 1.5-tablespoon cookie scoop, drop the dough onto the lined baking pans about 2 inches apart.
Bake for 8 - 10 minutes until the tops of the cookies are brown.
Allow the cookies to cool on a wire rack before serving.
I recommend using a large mixing bowl (5-quart size) to handle the 6 cups of oats required. The large bowl makes it easier to mix everything together without spilling any of the ingredients.
Silicone baking mats keep the cookies from sticking to the pan and make clean up a breeze. You can use parchment paper if you don't have the silicone mats. In the long run the baking mats are less expensive than parchment because you can use them over and over again.
I love my 1.5-tablespoon cookie scoop for drop cookies. This scoop guarantees all the cookies are the same size and will bake evenly, and it speeds up the process of getting the dough onto the baking pans and in the oven!