Servings: 5 dozen

2.75 cups quick oats, divided 2.75 cups quick oats, divided
1 cup (2 sticks) butter, softened 1 cup (2 sticks) butter, softened
1 cup light brown sugar 1 cup light brown sugar
1 cup granulated sugar 1 cup granulated sugar
1 tsp salt 1 tsp salt
1 tsp baking soda 1 tsp baking soda
3 eggs 3 eggs
1 tbsp vanilla extract 1 tbsp vanilla extract
2 cups all purpose flour 2 cups all purpose flour
1 tsp baking powder 1 tsp baking powder
1.5 cups chocolate chips 1.5 cups chocolate chips

Preheat oven to 375 degrees. Line baking pans with parchment paper.
Process 1.25 cups of oats in a food processor to the consistency of flour. Set aside.
Using an electric mixer and stopping often to scrape down the sides of the bowl, cream the butter together with the brown sugar, granulated sugar, salt, and baking soda until light and smooth. (This part can take a while.)
In a separate bowl, whip the eggs with the vanilla. Gradually add the egg mixture to the butter-sugar mixture in 3 batches, stopping between additions to scrape down the sides of the bowl.
With the machine on low speed, add the flour and baking powder. Gradually add the oat flour and oats with the machine on low speed until combined. Then add the chocolate chips and blend on low until mixed.
Drop the dough by heaping tablespoonful onto the parchment-lined cookie sheets, spacing them 3 inches apart. Bake until lightly browned on top and almost firm when lightly pressed in the center, 10 to 14 minutes. Allow cookies to cool on the parchment until they start to firm up, then transfer to a wire rack to finish cooling.