Preheat the oven to 350ºF and line two cookies sheets (love these non-toxic ones!) with parchment paper or silicone baking mats.
In the bowl of your stand mixer, beat butter in a large bowl until creamy. Add in granulated sugar and brown sugar and continue beating on medium speed for 3 minutes, or until fluffy. Beat in eggs, one at a time, until fully incorporated, last add in vanilla extract.
In a small bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Remove bowl from your stand mixer and gently stir in oats and chocolate chips, being careful to not overmix.
Spoon out dough using this 1 inch scoop onto your prepared cookie sheets, leaving at least 2 inches between each cookie.
Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Enjoy!