In a large mixing bowl, beat together the butter and sugars until light and fluffy (about 2 ½ minutes). Add the eggs one at a time, then the vanilla. Beat on medium speed for another full 1 minute.

In a separate medium bowl, whisk together the flour, ground oats, baking soda and salt. Gradually stir into the wet ingredients until just combined. Fold in the chocolate chips.

To bake immediately, drop tablespoons of dough onto line baking sheet and bake at 350 degrees F for 10 minutes or until the edges just start to brown.

To make a slice 'n bake log for baking later, cut out two pieces of parchment paper into 10- by 15-inch rectangles. Portion half of the cookie dough onto one of the parchment rectangles and shape into a 2- by 10-inch log. Roll up into the parchment paper, twist the ends to seal. Repeat with the remaining dough and parchment rectangle.

Store in the fridge for up to 1 week, or in the freezer for up to 1 month. If you would like to store them a little longer, I suggest using plastic wrap instead of the parchment paper. When ready to bake, slice ¾-inch rounds out of cookie dough log. Place on baking sheet, spaced two inches apart, and bake in a preheated 350 degree F oven for 10-12 minutes, or until edges begin to brown. Rotate the pan halfway through baking, to ensure even browning.