To start off, whisk the flour, baking soda, and salt together in a medium-sized bowl. With a standing or handheld mixer cream the butter until it is a pale yellow color . Scrape down the sides of your mixing bowl to leave room for the sugar. Add your granulated sugar and brown sugar(I added more brown sugar than the traditional recipe to enhance the flavor) until smooth and color has darkened a smidge. Scrape down the sides again, crack the 2 eggs, and add the vanilla extract( I suggest using real vanilla extract for a stronger flavor, it makes a huge difference!) Beat the mixture on high-speed until the vanilla extract and eggs are just combined.  

Then, add your dry ingredients that you whisked together and mix on low speed. Keep the mixer running on low speed and add the oats and 1 1/3 cup of the chocolate chips until combined. The dough will be very thick and hard to work with so use a spatula to scrape the sides and scoop the dough from the attachment. 

Preheat your oven to 350 degrees Fahrenheit and line 2-3 baking sheets with parchment paper. Cover the bowl of dough with a towel and make room in your fridge. Place your bowl in the fridge to chill for 30-40 minutes while the oven preheats. Once oven is preheated, take your dough and use a cookie scooper of your choice to make about 22 balls of dough. Sprinkle the remaining chocolate chips on the top and stick them in the oven for 13-17 minutes. Cooking time will vary for different sizes. To check the cookies, insert a toothpick into the cookie. If a few crumbs stick on, they are done; if the toothpick comes out clean, they are not done. They should also be golden brown around the bases. Allow the cookies to cool for 2 minutes before transferring to a wire rack. Let cool for an additional 2-5 minutes(depending on the size of your cookie) To store, transfer to an airtight container and layer cookies over pieces of wax paper. Store in a cool place to prevent melting. Cookies can be stored for up to 2 weeks, but I doubt they will last that long!