Cook time: 15 minutes
Level: Easy
Yield: 4-5 dozen
Ingredients
3 cups rolled oats (not quick-cooking)
8 ounces (2 sticks) butter
1 1/2 cups light brown sugar
2 eggs
2 teaspoons pure vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 bag (about 10 ounces) miniature chocolate chips
Directions
Preheat the oven to 300 degrees F.

Line a sheet pan with parchment paper or a baking mat.

Put 2 cups of the oats in the food processor and pulverize until finely ground and floury.

In a mixer fitted with the paddle attachment, cream the butter until soft and smooth. Mix in the brown sugar. Add the eggs and vanilla and mix until well blended.

In another bowl, stir together both the ground and the whole oatmeal, the baking soda and salt.

With the mixer running at low speed, add the dry ingredients to the butter mixture and mix until just blended. Add the chocolate chips and mix just until blended. (The cookie dough can be made and kept refrigerated for up to 3 days before baking. Or you can make lumps of dough and freeze them in a locked plastic bag, then take them out for baking a few at a time. Add an extra minute to the baking time.)

Drop the batter by teaspoonfuls onto the pan, leaving 3 inches between them, as they will spread. Bake until lightly browned, about 13 to 15 minutes. Let cool on the pan, then remove with a spatula.

Hope that helps:)
Source(s):
http://www.foodnetwork.com/recipes/gale-gand/oatmeal-chocolate-chip-cookies...

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I bake a lot, and though I don't love saying it, I think Martha Stewart;s recipes for baked goods are consistently excellent.
This is her recipe and below that I also included links to 2 variations that sound cool.

Ingredients for Oatmeal Chocolate Chip Pecan Cookies

Makes 22 five-inch cookies
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 cup granulated sugar
1 tablespoon pure vanilla extract
3 tablespoons milk
2 large eggs
3 cups old-fashioned rolled oats
12 ounces semisweet chocolate, chopped into 1/2 inch chunks
1 1/3 cups coarsely chopped (5 ounces) pecans

Directions
In a medium bowl, whisk together flour, salt, baking powder, and baking soda. Set dry ingredients aside.
In the bowl of an electric mixer, combine butter with both sugars; beat until light and fluffy. Add vanilla, milk, and eggs; mix well. Add reserved dry ingredients, and beat until just combined. Remove bowl from mixer, and fold in oats, chocolate, and pecans. Place dough in the refrigerator until firm, at least 2 hours or overnight.
Heat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. Remove dough from refrigerator. Using an ice-cream scoop, shape into 2-inch-diameter balls. Place six balls on each baking sheet, spaced 4 inches apart, and press down
Transfer to oven. Bake until golden, but still soft in center, 15 to 16 minutes. Remove from oven, and place on a wire rack to cool completely. Repeat with remaining dough. Store in an airtight container up to 2 days.

For Oatmeal-WhiteChocolate-DriedApricot Cookies:
http://www.marthastewart.com/recipe/oatmeal-cookies-with-dried-apricots-and-white-chocolate?autonomy_kw=chocolate%20chip,%20oatmeal

For Oatmeal-ChocolateChip-Cherry-Toffee Cookies:
http://www.marthastewart.com/recipe/oatmeal-toffee-cookies?autonomy_kw=chocolate%20chip,%20oatmeal

PS You've made me hungry.
Source(s):
http://www.marthastewart.com/recipe/oatmeal-pecan-chocolate-chunk-cookies?a...

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