Step 1

Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or silicone baking mats.

Step 2

In a stand mixer with the paddle attachment, cream the butter and sugars together. Add the eggs, and vanilla. Mix until incorporated. Scrape bowl.

Step 3

In a separate bowl combine the flour, oats, baking soda, and salt. Slowly add to wet ingredients and mix until just incorporated. Fold in the chocolate chips. (If dough seems really sticky. Add 2 Tbsp more flour.)

Step 4

Scoop cookie dough balls (with a #30 scoop; about 2 Tbsp) onto parchment or silicone lined baking sheets, spaced a couple inches apart.

Step 5

Bake at 350˚F for 9-11 minutes, until edges are lightly browned and centers are just underdone (for soft cookies). Rest on tray 2-3 minutes before transferring to a cooling rack. Store cookies in an airtight container up to one week.