Preheat the oven to 375 degrees, and line a large cookie sheet with a sheet of parchment paper.

In a food processor or blender, combine the rolled oats with 1/2 cup of the chocolate chips (reserve the remaining chocolate chips to add later). Process until the mixture is powdered.

In the bowl of a standing mixer or a large mixing bowl with a hand-held mixer, combine the butter, sugar and brown sugar and beat until light and fluffy. Scrape down the sides of the bowl, add the eggs and vanilla and beat until combined.

In another mixing bowl, combine the whole wheat flour, all-purpose flour, baking powder, baking soda and sea salt and whisk until combined. Gradually add this flour mixture to the butter mixture while beating with the mixer. Then add the pulverized oatmeal-chocolate mixture. The dough will get pretty stiff at this point, and you may need to use your hands. Finally, add the remaining chocolate chips and combine well—and you will need to do this by hand.

Roll the dough in golf-ball sized balls and arrange on the parchment-lined cookie pan. Flatten the dough balls gently with your hand.

Bake until the tops of the cookies have little cracks on top but aren’t browned around the edges, about 11 minutes, quickly turning the pan around halfway during the baking process.

Put the cookie sheet on a wire cooling rack and allow the cookies to cool for about five minutes before you transfer them from the pan to finish cooling. This recipe makes about 36 cookies.