In a medium bowl, whisk together the flour and baking soda; set aside.

Combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.

Add flour mixture; mix until almost combined. Stir in the oats and chocolate chips. Chill dough for one hour to overnight.

Preheat oven to 375 degrees.

Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on lightly oiled baking sheets or lined with parchment paper. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.

Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.