Preheat oven to 375 degrees. Line baking sheets with either parchment paper or silicon baking mats.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter, granulated sugar and brown sugar on medium speed until very light and fluffy, about 5 minutes. Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully mixed in, scraping down the sides of the bowl with each addition. Add the vanilla extract and mix well.

Put the oats in a blender or food processor and grind to a powder. In a large mixing bowl, whisk together the ground oats, flour, salt, baking powder and baking soda.

With the mixer on low, add the flour/oat mixture to the butter mixture gradually and mix until just combined. Add the grated milk chocolate. With a large spatula, scrape the sides and bottom of the mixing bowl and make sure everything is well combined. Fold in the chocolate chips.

Spoon batter onto prepared pans using between 1 and 2 tablespoons of batter per cookie depending on how large you like them, leaving about 2 inches of space between each cookie.

Bake for 8 – 12 minutes.

Let cookies cool on the pan for 5 minutes and then remove to wire racks to finish cooling.