Whisk the flour, oats, salt, baking powder and baking soda together in a small bowl. Set aside.

Cream the butter and sugars with a paddle attachment of an electric mixer until light and fluffy.

Add the eggs one at a time, beating after each addition. Stir in the vanilla.

Add the flour mixture and beat on low until just combined.

Mix in the remaining ingredients and until just combined.

Using an ice cream scooper or 1/4 measuring cup, portion out each cookie and place on a parchment lined sheet tray. You will have 20 cookies.

Cover and chill for at least one hour or overnight.

Preheat the oven to 350 degrees and line an additional sheet tray with parchment. Divide the cookies evenly between the trays leaving room for the cookies to spread.

Bake for 13-15 mins or until the cookies are set, golden around the edges, and still a little soft. They should be a little under-done, the cookies will continue to set as they cool.