Preheat oven to 350 degrees F. Line baking tray with parchment paper.

COMBINE DRY INGREDIENTS: In a large mixing bowl, combine flour, baking soda, and salt.

CREAM BUTTER AND SUGAR: In a a separate mixing bowl, cream butter, brown sugar, white sugar, and molasses on medium speed.

ADD EGGS AND VANILLA: Once the butter and sugars are creamed together, beat in eggs one at a time. Stir in vanilla.

ADD DRY TO WET MIXTURE: Add flour to butter mixture. Stir to combine, but don't over mix! Just stir enough until flour is incorporated into the wet mixture.

ADD CHOCOLATE AND OATS: Fold chocolate chips and oats into the batter.

If you have the time, chill the batter in the refrigerator for an hour. Chilling the dough will prevent the cookies from becoming too flat while baking.

BAKE: Bake the cookies for 11 to 12 minutes, or until the edges start to brown and crisp, but the center is still soft. You should take the cookies out of the oven before the center looks completely done, because the cookies will continue to set while they rest. Cool completely and serve!