In a large bowl combine the oats, flour, baking soda, cinnamon and salt. Set aside.
In a medium bowl or the bowl of your stand mixer beat the eggs, sugars, butter and vanilla on medium to medium high speed until well combined (about 2 minutes). Scrape the bowl as needed. Now slowly add in the dry ingredients on low speed just until combined. Scrape the bowl and on low speed add in the chocolate chip and mix just until combined.
Using a large cookie scoop or your hands form cookie dough balls (about 2 tablespoons) and space them at least 1" apart on the cookie sheet.
Bake for 6 minutes for a nice soft center and up to 8 minutes for a crispier cookie. Cool on the baking sheet 2 minutes before removing. Store in an airtight container for up to 1 week or longer in the freezer.