Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer on medium speed until the mixture becomes light and fluffy, about 2-3 minutes.
Beat in the eggs one at a time until fully incorporated, then mix in the vanilla extract until just combined.
In a separate medium bowl, whisk together the oat flour, baking soda, and salt until well combined, then gradually add this dry mixture to the wet ingredients, mixing on low speed until no dry streaks remain.
Use a rubber spatula to fold in the chocolate chips until they are evenly distributed throughout the cookie dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake for 10-12 minutes, or until the edges are golden brown and the centers appear slightly soft but set.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which will allow them to firm up.
