Step 1

In a medium bowl whisk together oat flour, baking soda and salt. Set aside.

Step 2

Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down the bowl as needed.

Step 3

Reduce mixer speed to medium-low and add eggs, one at a time, mixing just until combined. Scrape down bowl and add vanilla extract; mix until combined. Add dry ingredients in 2-3 additions and mix until combined. Add chocolate chips and mix just until distributed through the dough. Refrigerate dough for at least 1 hour and up to 3 days.

Step 4

When you're ready to bake, preheat oven to 375°F. Line a baking sheet with parchment paper.

Step 5

Scoop dough into about two tablespoon balls (a 2-tablespoon scoop makes this easy!) about 2-inches apart as cookies will spread.

Step 6

Bake until golden around the edges and slightly pale in the middle, 8-12 minutes (8 minutes for soft and up to 12 minutes for crispy cookies). Transfer cookies on parchment to cooling rack. Repeat with remaining dough.