Add the oats and 2 cups of water to a large microwave-safe bowl. (The oats will bubble while cooking so be sure to use a bowl that is at least 2 quarts). Microwave on 70% power for 9 minutes until the oats have begun to soften. Let the oats cool. (Be sure the oats cool, otherwise they’ll melt the chocolate chips.)

Move your oven rack to the upper middle position (so it’s in the top ⅓ of the oven) then preheat your oven to 350°F. Use a non-stick baking sheet or line your baking sheets with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.

In a separate bowl, whisk together the melted butter, brown sugar, granulated sugar, and vanilla until combined. Stir in the cooked and cooled oats.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Stir in the chocolate chips.

The dough will be sticky, so I recommend using a cookie scoop to drop rounded tablespoons of cookie dough onto the prepared cookie sheet and press down on each cookie to flatten. (I do this with a silicone spatula so the dough doesn’t stick when flattening.)

Place the baking sheets in the oven and bake for 18-20 minutes, or until the edges of the cookies are golden brown.

Once baked, remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.