Preheat your oven to 350°F (180°C) and line your baking sheets with parchment paper.

In a medium bowl, combine the all-purpose flour, baking soda, and salt. Whisk until blended.

In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.

Mix in the vanilla extract and eggs, one at a time, until fully incorporated.

Gently fold the dry ingredients into the wet mixture until just combined.

Add the old-fashioned oats and fold until evenly distributed.

Drop spoonfuls of dough onto the prepared baking sheets, spaced about 3 inches apart.

Bake for 11-13 minutes, until golden around the edges. The centers should remain soft.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Once cooled, store in an airtight container for up to 5 days.