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Preheat oven to 350 degrees.
In your stand mixer, whisk butter and maple syrup on medium speed until creamy. It might look a little weird for a second but it will come together.
Add eggs and vanilla, and whisk until combined.
In a second bowl, combine whole white wheat flour, baking soda, cinnamon and salt; mix until uniform.
Slowly pour into the butter mixture, mixing on low until combined.
Switch to the paddle attachment, or using a rubber spatula, add oats and additional add-ins (if using); fold into the dough until combined.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10-12 minutes or until light golden brown.
Cool for a minute on cookie sheets so they don't fall apart when you move them.
Then move to wire rack to cool completely.
Store in an airtight container. Enjoy!