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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter and both sugars until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the rolled oats until evenly distributed.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 3 inches apart. The dough will spread considerably.
Bake for 8-10 minutes, or until the edges are golden brown and the centers are set but still appear soft. They will form delicate lace patterns as they bake.
Let the cookies cool on the baking sheets for 2-3 minutes before carefully transferring them to a wire rack to cool completely.