In a medium bowl whisk together oat flour, baking soda and salt. Set aside.
Add butter and sugars to the bowl of a stand mixer fitted with the paddle attachment. Mix at medium-high speed until pale and fluffy, 3 to 4 minutes, scraping down the bowl as needed.
Reduce mixer speed to medium-low and add eggs, one at a time, mixing just until combined. Scrape down bowl and add vanilla extract; mix until combined. Add dry ingredients in 2-3 additions and mix until combined. Add chocolate chips and mix just until distributed through the dough. Refrigerate dough for at least 1 hour or up to 3 days.
When you're ready to bake, preheat oven to 375°F. Line a baking sheet with parchment paper.
Scoop dough into about two tablespoon balls (a 2-tablespoon scoop makes this easy!) about 2-inches apart as cookies will spread.
Bake until golden around the edges and slightly pale in the middle, 8-12 minutes (8 minutes for soft and up to 12 minutes for crispy cookies). Transfer cookies on parchment to cooling rack. Repeat with remaining dough.
Note that cooking time is per batch.
If you like to have cookies fresh and warm from the oven, only cook the number of cookies you need for that day. Portion the remaining dough in a single layer on a baking sheet and freeze. Once frozen, transfer to a freezer bag marked with baking temperature and cook time. Bake frozen dough balls frozen adding a minute or two to the cooking time.
Once they're baked, cookies will last for about a week in an airtight container at room temperature or for about 8 months frozen in a freezer safe container or bag.