Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a smaller bowl, combine the flour, baking soda and salt. With a wooden spoon stir the dry mixture into the creamed mixture until just blended.
Gently stir in the rolled oats and your selected add-ins.
Using spoons or a cookie scoop drop by Tablespoonfuls onto the parchment paper baking sheet, evenly spaced apart.
I like to store my cookies at room temperature in ziplock bags (or tupperware containers) for about 7 days; that is, if they actually last that long and aren’t being inhaled as usual.
If I decide to double the recipe and end up with a bounty of cookies, these freeze VERY well. Freeze them in freezer-safe ziplock bags for up to 5 months! Woohoo!
They also taste excellent when they’re just barely thawed after being taken out of the freezer. Enjoy!