These oatmeal chocolate chip cookies are soft and chewy on the inside, with perfectly crispy edges. Loaded with chocolate chips and oats, they are irresistible!
Preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium high until light and airy. Mix in eggs and vanilla until combined.
Add flour, salt, baking soda, and baking powder on low just until combined. Stir in the oats and chocolate chips.
Using a medium cookie scoop, scoop onto the prepared baking sheets. Press extra chocolate chips on top, if desired. Chill baking sheets 15 to 20 minutes if your prefer a little thicker cookie.
Bake 7 to 10 minutes, or until the edges are just light golden brown (the centers should look a little underdone). Take them out a little early for softer cookies and bake a little longer for crispier cookies. Let rest on pan 2 minutes before transferring to a cooling rack to cool completely.
Storage: Store in an airtight container at room temp for up to 3 days.Leftover dough: Form dough into balls and add to baking sheet. Place sheet in freezer until dough has hardened. Remove from freezer and add to freezer bag. Store in freezer until ready to bake, about 2-3 months.Freezing: Make sure cookies have cooled completely. Then place in a freezer bag or container and store in freezer for up to 3 months. To thaw, let sit at room temperature or heat in the microwave until warm.