Pre-heat the oven to 325°F/165°C.
In a large bowl, cream the butter and sugar together until smooth. Beat in the eggs one at a time.
In a separate recipient, combine the flour, baking soda, and salt; then stir into the creamed butter and sugar until just blended. Add in the quick oats and chocolate chips.
Line a baking sheet with parchment paper, and place balls of dough on it. Leave ample space between the balls as they will flatten and expand.
Bake for 15 minutes in the preheated oven. Once the edges are golden, you can switch to broiler for a minute to get the top golden as well, depending on how crispy you like your cookies.
Allow the cookies to cool before consuming.
You can substitute one cup of the chocolate chips for chopped walnuts or raisins, or use milk or white chocolate chips, depending on your tolerance for sweetness.
A note on rolled oats: I use old-fashioned rolled oats, which give the cookies a lot of texture. If you like your cookies mushier, use quick-cooking rolled oats instead.