Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, old-fashioned rolled oats, baking soda, and salt. Set aside.

In a large bowl, using an electric mixer on medium speed, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy, about 2-3 minutes.

Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract until just combined.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

Using a rubber spatula, fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between cookies. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still slightly soft.

Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!