Preheat oven to 375 degrees.
Finely grind 1 1/2 C of the old-fashioned oats in a blender or food processor.
In a medium bowl, add the ground oats, remaining 1/2 C whole oats, flour, salt, baking soda and baking powder. Whisk to combine.
In the bowl of a standing mixer, add the butter and sugars and beat on medium speed for about 5 minutes or until creamy.
Add the eggs and vanilla bean paste, continue beating for 2 -3 minutes, until light and creamy.
Turn the mixer to low speed and slowly add the dry ingredients to the wet ingredients. Beat until just combined.
Remove from standing mixer and fold in the chopped chocolate.
Using an ice cream scoop, place cookie dough balls about two inches apart on a parchment lined baking sheet.
Bake for 10 minutes. Remove from oven and cool on wire racks.