Preheat oven to 350 degrees F. Put oats, flour, baking soda, and salt in a blender and pulse for 30 seconds or until mixture is coarsely blended. Set aside.
In a bowl attached to a stand mixer (or with a hand mixer), cream together butter and brown sugars until creamy, about 2 minutes. Add in eggs and vanilla and beat until light and fluffy, scraping down bowl as needed.
With mixer on low speed, slowly add in dry ingredients until just combined. Stir in coconut flakes and chocolate chips.
Using a medium-sized (#40 size) cookie scoop, scoop out dough onto cookie sheet, spaced 2″ apart. Bake for 10-12 minutes or until slightly browned around edges. Remove from oven and let cool on sheet for several minutes before transferring to wire rack to cool completely. Store in airtight container.
