1-Preheat oven to 375°F (190°C) and line baking sheets with parchment paper or silicone mats to prepare for baking.

2-Whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon salt in a medium bowl and set aside for later use.

3-In a large bowl, cream together 1 cup softened unsalted butter and the sugars (3/4 cup white granulated sugar and 3/4 cup brown sugar) until light and fluffy, which takes about 2-3 minutes.

4-Beat in 2 large eggs one at a time, then add 2 teaspoons vanilla extract to blend the flavors smoothly.

5-Gradually mix in the flour mixture until just combined, avoiding overmixing to keep the texture soft.

6-Stir in 2 cups semi-sweet chocolate chips, 1 cup rolled oats, and any optional items like 1 cup chopped walnuts or pecans, 1 cup shredded coconut, and 1 cup small candy pieces for that chunky feel.

7-Drop rounded balls of dough onto the baking sheets, leaving about 2 inches of space between each to allow for spreading.

8-Bake for 12-14 minutes or until the edges turn lightly golden brown, then cool on the baking sheets for 5 minutes.

9-Transfer the cookies to a wire rack and dust with confectioners’ sugar if desired for a finishing touch.