Line two baking sheets with parchment paper. Set aside.
In a large mixing bowl or the bowl of a stand mixer, cream the butter and sugar until light and fluffy, about 3 to 4 minutes. Beat in the eggs, one at a time, as well as the vanilla and sunbutter.
In a separate mixing bowl, combine the flour, baking soda and salt. Slowly add to the mixer until combined.
Fold in the oats and chocolate chips. Use a cookie scoop or two spoons to create roughly two-inch balls of dough. Place each about an inch and a half apart on each baking sheet. Stick it in the freezer for 10 minutes and preheat the oven to 350 degrees F.
Once preheated, place cookies in the oven and bake for 9 to 10 minutes, or until lightly golden.
