Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
In a large mixing bowl beat together butter, brown sugar, and granulated sugar until combined.
Beat eggs and vanilla extract into butter/sugar mixture until batter is fluffy.
Use room temperature butter and eggs to help ingredients incorporate together.
In a small bowl combine flour, rolled oats, salt, baking soda, and baking powder.
Add dry ingredients to the wet ingredients and beat to combine fully.
Mix in all of the chocolate chips.
Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.
Chilling the dough helps the cookies hold their shape while baking.
Scoop chilled cookie dough with a medium cookie scoop and space dough 1 ½ inch apart on prepared cookie sheets.
Press dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
Bake for about 10 minutes until cookies are set in the center.
Cool for 2 to 3 minutes on a cookie sheet and then remove to a cooling rack to cool.
Serve warm or cool.