Preheat oven to 325°F/165°C. Lina cookies sheets with parchment paper.
Make the flax eggs and set it aside.
Measure the oats and then spread them out across one of the baking sheets and bake in the heated oven for 10 minutes. Stir the oats one time during baking. Set aside to cool completely.
Place the butter in a mixing bowl. Use either a handheld or stand mixer on medium speed and beat until light and fluffy, about 1 minute. Add the sugars and beat until light and fluffy, about 1 minute. Add the flax eggs, vanilla, and molasses and beat to combine.
In a separate bowl, combine the flour (1 ¾ cup + 1 tablespoon), baking soda, baking powder, cinnamon, and salt. Stir to combine. Pour the flour mixture with the butter mixture and mix at low speed until combined. Add the cooled oats and beat on low speed until combined.
Stir in the chocolate chips, reserving some to press into the tops of the cookie dough balls. Chill the dough for 10 to 15 minutes.
Increase the oven temperature to 350°F/175°C.
Use a cookie scoop to drop dough by rounded spoonfuls onto a cookie sheet. (add some chocolate chips to the top of each cookie ball). Bake for 10 to 11 minutes, until golden.
Remove from oven and allow to cool for a minute before transferring to a wire rack to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days or in the fridge for up to 10 days. You can freeze the cookies in appropriate freezer containers or bags for up to 2 months.