In a medium bowl, whisk together the flour, baking powder and baking soda. In a stand mixer with the paddle attachment, beat the butter, brown sugar and white sugar on medium-high until well combined, about 3 minutes.

Add the peanut butter, miso and oil, then beat, scraping the bowl once or twice, until light and fluffy, about 2 minutes. Add the egg and vanilla and beat again, then scrape the bowl.

With the mixer on low, gradually add the flour mixture. Mix, scraping the bowl as needed, just until the dough is evenly moistened, 1 to 2 minutes.

Using a spatula, mix the dough by hand to ensure no pockets of flour remain; the dough with be very soft. Press a sheet of plastic wrap against the surface of the dough and refrigerate for at least 2 hours or up to 24 hours.

When ready to bake, heat the oven to 350°F with a rack in the middle position. Line 2 baking sheets with kitchen parchment. Put the turbinado sugar into a small bowl.

Divide the dough into 18 portions, about 3 tablespoons each, then roll into 1½-inch balls. Dip each in the turbinado sugar to coat one side; set sugared side up on a prepared baking sheet, 9 per sheet. Bake 1 sheet for 10 minutes.

Remove the baking sheet from the oven and firmly rap it twice against the counter to deflate the cookies. Bake for another 5 to 7 minutes, or until the cookies have fissured and are golden at the edges.

Cool the cookies on the baking sheet on a wire rack for 10 minutes. Using a metal spatula, transfer the cookies to a cooling rack and cool completely. Meanwhile, repeat with the second batch of cookies.