Preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat.
Cream the butter and sugars in a large mixing bowl. Add eggs and vanilla and mix until combined.
Add flour, salt, baking soda and baking powder. Stir just until combined. Then mix in the oats.
Use a medium cookie scoop and scoop onto the prepared baking sheets. Press extra chocolate chips on top if desired. Refrigerate dough balls on the pan for 15-20 minutes if your prefer a little thicker cookie.
Bake for 7-10 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 for 2 minutes and then transfer to a cooling rack to cool completely.
To store: 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.