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

In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to cream them together until light and fluffy—about 2-3 minutes.

Beat in the eggs one at a time, followed by the vanilla extract, ensuring everything is well blended.

In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring until just combined.

Gently fold in the rolled oats and chocolate chips until they’re evenly distributed throughout the dough.

Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, leaving enough space between each to allow for spreading.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers might look a little underbaked but will firm up as they cool.

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