Preheat oven to 350 degrees.

Pulse the oats a few times in the bowl of a food processor, just enough

for a coarse sandy texture. Set aside.

In the bowl of an electric mixer fitted with the paddle, cream the butter,

granulated sugar and brown sugar together for about 5 minutes. Add the

eggs and vanilla and mix until well incorporated, about 1 minute.

With the mixer on medium speed, add the flour, a little at a time followed

by the salt, baking powder and baking soda. Add the oats and mix just

until incorporated. Add the chocolate chips and mix, again, just until

incorporated.

Scoop out the cookies with the desired size scoop (a heaping tablespoon

will produce cookies about 3 inches in diameter) and place them 2 inches

apart on parchment-lined baking sheets. Bake until cookies are lightly

browned all over and almost firm in the center, 6-10 minutes (time will

vary according to the size of the cookies).