Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs, one at a time, until well combined. Then, stir in the vanilla extract.
Beat in the eggs, one at a time, until well combined. Then, stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the rolled oats and semisweet chocolate chips until evenly distributed throughout the cookie dough.
Using a cookie scoop or spoon, portion the dough and roll it into balls, about 1.5 tablespoons each. Place the dough balls onto the prepared baking sheets, leaving some space between each one for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may still look slightly soft, but they will continue to firm up as they cool.
