Place the oven rack in the middle part of the oven and preheat the oven to 350°F.
Line a half-sized baking sheet with parchment paper (or butter the baking sheet) and set aside.
In a large bowl, cream butter and sugar together for 5 minutes with a handheld mixer or stand mixer.
To the bowl, add one egg at a time and incorporate fully for approximately 30 seconds.
To the bowl, add vanilla and mix to incorporate.
In a separate bowl, mix the flour, baking soda, salt, and baking powder. Whisk together.
Add dry ingredients to wet ingredients and mix until no flour is visible.
Add oats and mix until all are incorporated with batter.
Switch to using a spatula or wooden spoon and add all remaining ingredients. Mix to incorporate.
Using a 2-inch ice cream scoop or a 1/4 cup measuring cup, scoop out dough and transfer to the baking sheet. Place dough scoops at least 3 inches apart. Place only 6 scoops of dough on the baking sheet.
Transfer the baking sheet to your preheated oven and bake cookies until they are golden brown around the edges but still slightly soft in the middle. This will take approximately 14-16 minutes.
Remove cookies from the oven when done and allow them to cool on the baking sheet for 5 minutes. Afterward, transfer the cookies to a cooling rack and allow them to cool completely before storing in an airtight container. Cookies will stay fresh for one week.