Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, mix together dry ingredients: all purpose flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, add room temperature butter, granulated sugar and brown sugar.
Cream the butter and sugar with a hand mixer.
Add in one egg and vanilla extract. Mix together.
Add the dry ingredients to the wet and mix on the lowest setting. The batter will be thick and sticky.
Add rolled oats and chocolate chips to the large bowl.
Use a spatula to fold them into the batter. Do not overmix.
Use a cookie scoop or 1 Tbsp to drop batter onto baking sheet. Leave 1" between each cookie. Repeat with rest of batter on another baking sheet (or bake on same cookie sheet after first batch is done).
Bake cookies for 13-15 minutes, or until edges start to golden.
Use a metal spatula to transfer warm cookies to rack to rack to cool completely.
Recipe Notes:
This recipe will make two dozen cookies. I like to store them in an airtight bag in the freezer for more extended storage and freshness. The cookies will thaw in about 10 minutes.
Use room temperature butter for this recipe for the best results. I like to leave my butter on the counter overnight the day before I'm baking.
Use a cookie scoop to drop the batter onto the baking sheet. That way you'll get more evenly shaped cookies.
Once baked, the cookies will be very soft and delicate. Using a metal spatula is the easiest way to scoop them off the baking sheet and onto a rack to cool. Once the cookies cool they will firm up enough to handle.