Preheat oven to 350 degrees Fahrenheit. Bring butter and eggs to room temperature
Using a stand or hand held mixer, cream together the butter, shortening and both sugars. Add one egg at a time and mix to incorporate
Add in Vanilla. Scrape down sides of bowl
Sift flour, salt and baking soda together, add in oats and mix to incorporate
Gradually add in dry ingredients while mixing on low. Scrape down sides of bowl as needed
Once all ingredients are incorporated, fold in chocolate chips
Drop by the teaspoon or *cookie scoop on to cookie sheets. Bake in preheated oven for about 14 minutes or until the cookies just start to brown
Remove from oven and let sit on cookie sheet for about a minute, then transfer to cooling racks
Once cooled, place in airtight containers or bags
Eat & Enjoy!
Notes
* (affiliate link)Small Cookie Scoop makes 3 inch cookies (yield: about 65) * (affiliate link)Medium Cookie Scoop makes 3.5 inch cookies (yield: about 54)For a crunchy exterior with a chewy center, remove from oven when they are pale in color just before they turn golden. For a crunchy cookie, leave in the oven until they turn golden.