Preheat the oven to 350°F and line a baking sheet with parchment paper.
Fit the paddle attachement to the stand mixer, and place the butter, sugar, vanilla, and egg inside the mixing bowl.
Cream together on medium high speed for about 2 minutes until the mixture is light and fluffy.
In a separate bowl, whisk the flour, salt, baking soda, and baking powder together until well combined.
Slowly add the flour mixture into the wet ingredients at medium low speed until a dough forms.
Add in the oats and chocolate chips if using, and mix on low speed. Or mix them in by hand with a wooden spoon.
Scoop the cookie dough onto the sheet pan using a 1.5 tablespoon cookie scoop.
Bake for 10-11 minutes.
Remove the cookies from the oven and allow them to come to room temperature. *
The cookies will continue to cook on the pan as they're cooling to become the perfect chewy texture.When subbing the brown sugar for more white, the cookies will be lighter in color but still delicious!The cookies will look underdone when you take them out of the oven - this is perfect!Not all gluten free flour is created equal. I recommend using the same brand I used for this recipe!To make these oatmeal raisin cookies, just swap the chocolate chips for raisins!I haven't tried these cookies using substitutions like oat flour, almond flour, or coconut oil instead of butter, so I recommend sticking to the recipe for this one.