Preheat the oven to 350 °F (180 °C).

Line a large plate or board that fit your freezer width as you will pop this in the freezer later. Cover with parchment paper, lightly oil paper. Set aside.

Line a large baking sheet with parchment paper and arrange the oats on the tray in a single layer.

Roast the oats for 12 minutes, stirring halfway. Let them cool down on the tray at room temperature.

Meanwhile, in a saucepan add peanut butter and your favorite chocolate chips. Make sure you pick the cocoa level that matches your tastebuds. I recommend 70% cocoa for a healthy treats, it's lightly sweet but not too sweet, not too bitter. Go for 85% cocoa for ultra-low sugar, not sweet cookies and health conscious palate. If you prefer the cookies sweet, try 55% cocoa chocolate.

Bring the saucepan over medium heat, warm, and stir with a rubber spatula until the ingredients are nicely melted. Remove from the heat.

Stir the roasted oats immediately and vigorously. It's okay if your oats it's still warm. Stir quickly, to coat fully with the mixture. It's important to be quick as the mixture dries out as you stir.

Use a small cookie dough scoop to scoop out some cookie dough mixture, press firmly in the scoop to compact the cookie mixture then release it on the prepared plate. Lightly oil your finger tips and press the top of each cookie to flatten.

Repeat until the whole mixture as been formed into cookies.

Freeze the cookies for 15 minutes to quickly set them or simply place them in the fridge for 3 hours to firm up.