Preheat your oven to 350 degrees.

Spread out the oats on a baking sheet and toast until light and golden. Do not over cook.

Using a food processor, blender, or spice grinder, take ½ cup of the oats and blend into a flour. Set aside.

In a stand mixer, cream together the butter and sugars until light and fluffy.

Add the eggs and vanilla and mix until combined.

In a large bowl, mix together the dry ingredients.

With the mixer running, slowly add the dry ingredients into the wet, stopping frequently to scrape down the sides of the bowl. When just combined, stir in the chocolate chunks.

Allow the dough to rest in the fridge for 20-30 minutes. I know it’s hard, but it’s worth it, I promise!

Using a 1.5 tablespoon cookie scoop, portion the dough

Bake at 350 degrees for 10-12 minutes, until the outer edges are set and just golden. Do not over bake.

Allow to cool on the cookie sheet for a few minutes before transferring to a cooling rack.

Store in a cool, air tight container for up to 3 days.