Preheat your oven to 350°F (175°C) to ensure even baking.
Line your baking sheet with parchment paper to prevent sticking.
In a large mixing bowl, combine the melted butter, light corn syrup, whole milk, and vanilla extract. Whisk until well blended.
In another bowl, mix together the quick cooking oats, granulated sugar, all-purpose flour, and salt. Stir until evenly distributed.
Gradually add the dry mixture to the wet ingredients, stirring gently to combine without overmixing.
Fold in the milk chocolate chips until evenly distributed throughout the dough.
Using a cookie scoop or a tablespoon, drop heaping spoonfuls of dough onto the prepared baking sheet, leaving space for spreading.
Bake for 10-12 minutes or until the edges are golden brown. The centers may look slightly underbaked.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
