Directions

1. In a small bowl, whisk together the flour and baking soda; set aside.
   
2. In the bowl of an electric mixer with paddle attachment add butter and both sugars; beat on medium speed until light and fluffy.
   
3. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
   
4. Add flour mixture; mix until almost combined. Stir in the oats and chocolate chips with a spatula. Chill dough for at least one hour to overnight.
   
5. Preheat oven to 375 degrees. Use a ice cream scooper (two tablespoons) to drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
   
6. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.