Preheat the oven to 350 degrees. In a medium bowl, combine all of the dry ingredients and whisk together. Set aside.

In another medium bowl, melt the butter. Add in the two sugars and whisk until smooth. Add in the eggs and whisk that until it is smooth. Add in the vanilla and whisk that into the mix.

Add the chocolate into the flour mixture and gently toss it all together. Then add the oats into the wet mixture and mix until combined.

Now, be careful not to over mix from this point on. You will pour the wet ingredients into the dry ingredients and fold together until just combined. You do not need to refrigerate this dough ahead of time, but you can if you are making them ahead. You can bake them now or refrigerate them for up to 72 hours. You can also scoop and then freeze them to bake off as singles or at a later date.

Prepare your baking sheet with parchment paper. Scoop the cookies with a cookie scoop and gently flatten them slightly with your hand. Make sure to space them out as they will spread slightly in the oven. For regular sized cookies, bake them for 10-12 minutes. For larger sized cookies, bake them for 15-17 minutes. Cookies should be golden and crispy on the edges and have a slightly softer middle.

Remove from the oven and cool them for about 5 minutes on the sheet pans. Then transfer them to the cooling rack and allow them to cool completely. You can store them in an airtight container on the counter for about 4-5 days. ENJOY!