Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In small bowl mix together the oats and baking soda; set aside.
In a large bowl mix together peanut butter, brown sugar, Peggs, 1/4 cup water, and vanilla until smooth. Mix in dry ingredients with a wooden spoon, then gently fold in chocolate chips.
Roll cookies into 2-inch dough balls and place 2 inches apart on the prepared baking sheet.
Bake cookies for 9-12 minutes and remove when edges barely begin to turn a golden brown. The cookies may look a little underdone, but they will continue to cook once you remove them from the oven.
Cool for 5 minutes on the cookie sheet then transfer to a wire rack to cool completely. Sprinkle each cookie with flakey sea salt. Repeat with remaining cookie dough. Makes 16-20 cookies.
