Preheat oven to 350 °F (177 °C). Line baking sheets with parchment paper or silicone baking mats.
In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugars for 2 minutes until light and fluffy. Then add in the eggs, beating well after each egg, then finally the vanilla extract and beat for 2 more minutes.
Add the peanut butter and baking soda and mix until well incorporated. Then add the oats, hazelnuts, and chocolate chips. If it seems like your mixer is straining a bit, you can stop it and do it by hand, but it should be ok with the mixer.
Using a large cookie scoop, drop dough onto lined baking sheets and gently press down to flatten the tops with a fork.
Bake for 13-15 minutes depending on how large your cookies are. You're looking for the edges to be slightly brown and crisp.
Let cool on baking sheet for 5 minutes then move to a wire cooling rack to cool completely.