Cream the butter and sugar together. Beat until light and fluffy. [Use a heavy duty stand mixer with the paddle attachment - if you have one available.]
Add the eggs to the creamed butter and sugar. Mix until combined.
Add the oatmeal and mix until combined.
Combine all of the remaining dry ingredients in a separate bowl - flour, salt, baking soda and baking powder. Whisk together.
Add roughly ⅓ to ½ of the flour mixture into the wet ingredients. Mix until just combined.
Add the remaining dry ingredients, mixing after each addition.
NOTE: This dough becomes very heavy and hard to mix. If you are using a stand mixer you can continue to use your mixer without damaging it IF it's a large capacity, heavy-duty model. If it is not, you may want to switch to using a wooden spoon or your hands.
Add the chocolate chips. I use my hands to knead them into the dough.
Form the dough into golf ball spheres. Put onto a cookie sheet and flatten slightly.
Bake in a 400 ℉ oven for 6-8 minutes. They are done when they are just starting to brown.
RECIPE TIPS
Recipe Variations: Pecans or walnuts work well in these cookies. While the recipe only calls for 6 ounces of 'chips', the dough can accommodate up to 12 total ounces of 'chips' or nuts.One of the favorite combinations in our household: 6 oz chocolate chips, 3 oz peanut butter chips, and 3 oz of pecans.High Altitude:For our readers baking at high altitude: These work GREAT without any modifications. Note: they won't brown the same way as they do at sea level, but they also don't go flat.