In a bowl of a stand mixer, combined butte, egg, brown sugar and granulated sugar on medium speed until creamy and combined.
Add in old-fashioned oats and combined well.
Mix in Gold Medal Enriched Flour and baking soda into the mixture and stir until no lumps of flour is left.
Fold in chocolate chips and make sure they're evenly distributed.
Cover the bowl and refrigerate for 1 hour.
Preheat the oven to 350 F and line a baking sheet with parchment paper. Take the dough out of the fridge and let it sit on the counter for 15 minutes.
Using a cookie scoop, scoop cookie dough onto the baking sheet and leave 2 inch space between them.
Bake the cookies in the oven for 12 minutes.
Take the cookies out of the oven, they will be puffy and very soft on the outside. Let them cool for 10 minutes on the baking sheet and then transfer them to a cooling rack to cool completely.