Preheat an oven to 350 F. Combine room temperature butter and both sugars in a bowl. Beat on medium-high speed for 5-7 minutes. Scrape down the sides of the bowl often. The butter mixture should be light, creamy and have no grittiness.
Add in the eggs one at a time and beat after each addition until emulsified. Add in the almond extract and beat briefly.
Combine the dry ingredients from the all-purpose flour to the sea salt in a bowl.
Add the dry ingredients to the butter mixture and beat on low speed until just combined.
Add in the oatmeal and chocolate chips. Beat on low until just combined.
Using a 1 oz cookie scoop, drop six level cookie scoops onto a parchment-lined baking sheet—Bake for 8 minutes. Then allow the cookies to cool on the hot baking sheet for 5 minutes to set. See note below on how to make perfectly round cookies. Remove cookies to a cooling rack.
Tip
Place a large circle cookie cutter around each cookie as soon as they exit the oven. Swirl the cookie cutter around the edges of the cookie to pull the edges in for a perfectly round cookie.
