Preheat oven to 325°F.
Beat together white sugar & molasses in a stand mixer until light brown sugar forms.
Scrape down bowl & add in butter, cream butter & sugar on medium speed until light & fluffy.
Beat in eggs one at a time, followed by vanilla.
In a separate bowl, combine the flour, baking soda & salt. Fold into the creamed mixture until just blended.
Mix in the quick oats & chocolate chips.
Drop by heaping tablespoon-fuls onto parchment lined baking sheets.
Bake for 11-12 minutes.
Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
