Preheat oven to 350F. Line 2 baking sheets with parchment paper. Set aside. In a medium bowl, stir flour with baking soda and salt. In a large bowl, beat butter with sugar until fluffy. Beat in egg and vanilla. Stir in flour mixture until combined. Stir in oats and chocolate chips. Spoon 2-tbsp portions of dough, 3 in. apart, onto prepared sheets.
Bake in centre of oven until edges are golden but centres are soft, 10 to 12 min. Transfer cookies to a rack to cool completely. Store in an airtight container at room temperature up to 1 week.
Originally published in the Today’s Parent December 2016 issue. Photo by Roberto Caruso.