In a small bowl, whisk together the flour and salt. Set aside.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed for 3-5 minutes, until light and fluffy. Turn the mixer speed down to low. Add the vanilla, followed by the flour mixture and the oatmeal. Once the ingredients are incorporated, turn off the machine and scrape down the sides. With the mixer on low speed, slowly add the chocolate chip. Once they’ve been added, turn off the mixture and stir the dough a few times with a spatula to make sure the chips are evenly incorporated.
Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the dough evenly onto the baking sheet. Once all of the dough has been portioned out, use the palm of your hand to flatten the cookies into discs. Chill the dough for 30 minutes.
Preheat the oven to 350 degrees F. The cookies won’t spread out too much, but space them out by approximately 1 inch. Bake for 10-15 minutes or until lightly golden on top. Allow to cool to room temperature.