Cream butter and sugars together in the bowl of your mixer fitted with the paddle attachment. Add eggs, one at a time allowing the first to mix in before adding the second. Add the vanilla, salt, baking soda and powder. Mix well and then add the flour and oats. After the dough comes together, add the two types of chocolate and mix until it is dispersed evenly. I usually have to mix it by hand a bit after I take the bowl off the mixer. Refrigerate for one hour.

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or a silpat liner. Using a 1 1/2″ scoop, place dough on lined cookie sheets and bake for 9-10 minutes until the outside of cookie is set and the top is just beginning to brown. Allow cookie to cool for 5 minutes on the cookie sheet, then remove to a cooling rack.