Cream butter with both sugars until light and fluffy. Then add eggs, vanilla and salt and blend completely.
Measure oatmeal then reduce to a fine powder in blender or food processor. Break milk chocolate bar into pieces and add to food processor with oatmeal then pulse until ground to a powder.
Mix flour, oatmeal, ground milk chocolate, baking soda and powder in a separate bowl. Add to butter mixture and mix until thoroughly incorporated. Add chocolate chips, mixing until evenly distributed.
Roll batter into 1" balls and place 2" apart on parchment-lined baking sheet.
Bake 8−10 minutes or until edges and peaks on top of cookies begin to brown slightly (cookies will start to have a crackled look).
Remove from oven and carefully drop the baking sheet flat on to the countertop from a height of about 3”–this will deflate the cookies slightly and make a chewier cookie.
Allow to cool on baking sheet 5 minutes then remove to cooling rack until completely cool and enjoy!!
Notes
Carefully knocking a cookie sheet of freshly baked cookies on the countertop deflates the cookies, making them slightly chewier.