Preheat oven to 350 degrees, and line two baking sheets with parchment paper or non-stick, silicone mats.
Using a hand mixer or stand mixer, cream together the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes). Add the egg and vanilla, and combine to mix until combined.
Add the flour, quick oats, rolled oats, cinnamon, baking soda, and salt. Mix on low speed until just combined, scraping down the sides if needed.
Add the chocolate chip, and use a spoon or spatula to stir into the dough. Transfer the dough into the refrigerator to chill for at least 30 minutes.
After the dough has chilled, remove it from the refrigerator. Take 1 ½ tablespoons at a time, and roll it into balls. Place it on the prepared baking sheets about 2 inches apart. Press down slightly to flatten the balls.
Place the baking sheets in the oven, and bake for 13-15 minutes. The cookies will start to become slightly brown around the edges but still be soft in the center. Allow them to cool on the baking sheets before transferring to a cooling rack.
The calories listed are an approximation based on the ingredients and a serving size of two (2) cookies. Actual calories will vary. The oatmeal chocolate chip cookies can be stored in an airtight container for up to four (4) days.