Preheat oven to 350°F.

Line baking sheets with parchment paper and set aside.

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add eggs and vanilla extract and beat until fully combined.

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

Stir in the oats and chocolate chips by hand using a wooden spoon or spatula.

Scoop dough into 1½ tablespoon-sized balls and place on the prepared baking sheets, spacing about 2 inches apart.

Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers still look slightly soft.

Remove from the oven and let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for up to 5 days.