In the bowl of a stand mixer fitted with a paddle attachment or using a hand mixer on high speed cream together the softened butter, brown sugar, and granulated sugar. Beat for about 3 minutes, or until the mixture is light, airy, and pale. Occasionally scrape down the sides and bottom of the bowl to ensure even blending.

Add the eggs one at a time, followed by the vanilla extract. Continue mixing for another 2 minutes until the batter appears smooth and well-combined. Pause to scrape the bowl as needed.

Next, sprinkle in the salt and baking soda, and beat on low speed for a few seconds until evenly incorporated. Gradually add the flour and rolled oats, mixing on low until the dough is cohesive and no dry streaks remain. Gently fold in the chocolate chips until evenly distributed throughout the dough.

Cover the bowl with plastic wrap or transfer the dough into an airtight container. Allow it to chill in the refrigerator for at least a few hours or overnight. If pressed for time, portion the dough as directed, place it on the baking sheet, and refrigerate until firm about 30 minutes.

When ready to bake, preheat the oven to 350°F and position the oven rack in the center. Line a 13 x 18-inch baking sheet with parchment paper.

Scoop the dough into 1½-tablespoon portions, firmly packing each to create dense, thick cookies. A #40 cookie scoop with a trigger works perfectly here, but you can also use your hands to form the dough into tight balls. Arrange them on the prepared baking sheet, spacing each cookie about 2 inches apart.

Bake for 12 to 15 minutes, or until the edges turn a light golden brown while the centers remain soft and pale. Allow the cookies to rest on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely.

Repeat the process with the remaining dough, ensuring the unused portion stays chilled between batches. Store the cooled cookies in an airtight container at room temperature for up to 3 days.