Preheat your oven to 375°F.

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

Add in the eggs and vanilla, mixing until well combined.

In a separate bowl, stir together the gluten-free flour, salt, and baking soda. (I keep this simple and skip dissolving the baking soda—just mixing it right in with the dry ingredients works beautifully.)

Gradually add the dry ingredients into the wet mixture, stirring until fully incorporated.

Fold in the oatmeal and chocolate chips.

Drop spoonfuls of dough onto an ungreased or parchment-lined baking sheet.

Bake for 11–13 minutes, until the edges are lightly golden and the centers are set.

Let cool slightly… or enjoy warm with a glass of milk.