In a large mixing bowl add your room temperature butter and both sugars
Mix well for about 2 minutes until the butter mixture is smooth and creamy
Now add your room temperature eggs and vanilla to the butter mixture and mix well (another minute).
In a separate bowl add all of your dry ingredients except your chocolate (flour, salt, oats and baking soda) and mix together.
Now add the dry ingredients to the wet ingredients and mix until it comes together.
Now stir in your chocolate chips.
Scoop out your dough on to your baking sheets making sure they are spaced about 1 inch apart. I like to use a small cookie scoop for this. You can also use a heaping tablespoon.
Bake in the oven for 10 minutes or until the outer edges of your cookies begin to turn brown and the center is light and golden.
Remove from the oven when done and let cool for at least 30 minutes. Remember the cookies will look undercooked when you first take them out of the oven and that is normal. They will come together when they cool.
Store in an air tight container for up to 3 days if they make it that long.