Preheat the oven to 350 degrees.
Measure 2½ cups oats then add them to a food processor and grind the rolled oats into a fine powder. Set aside.
In an electric mixer, cream together butter, white and brown sugar until smooth and fluffy.
Add in eggs and vanilla and continue to mix.
In a separate bowl, mix flour, salt, baking soda, baking powder, and ground oats.
Slowly add the flour mixture to the butter mixture and mix until combined.
Stir in the chocolate chips.
Refrigerate the cookie dough overnight.
Using a cookie scooper, make golf sized balls and place on a lined cookie sheet.
Bake for 8 -10 minutes. Do not overbake! Take them out more doughy and let them sit. If you over bake you won't get the same gooey, soft cookie.