In a food processor, or blender, process oats until it is a fine powder. It won’t be as smooth as flour, but somewhere between cornmeal and flour is what I use.

Mix oats, flour, baking soda, cinnamon, and salt in a small bowl until combined. Set aside.

In a mixing bowl, cream butter and sugars together until light and fluffy.

Add eggs and mix until well combined. Stop the mixer and scrape the sides and bottom of the bowl at least once during this process.

Add vanilla and mix until well blended.

Add flour mixture and mix just until combined. Over mixing will produce tough cookies.

Add chocolate chips and mix until incorporated. If using a stand mixer this can done with mixer, if not, hand stirring is highly recommended.

Refrigerate dough at least 4 hours and up to overnight.

Preheat oven to 350 degree F.

Line cookie sheets with parchment paper.

Place into preheated oven and bake for 16 to 18 minutes, or until the edges just start to change color.

Removed from oven.

Allow to sit on cookie sheet for one minute.

Remove parchment with cookies still on it to a surface to continue cooling.

Once cooled, remove from parchment paper and store in an airtight container.