preheat the oven to 325 degrees. Line a large baking sheet with baking parchment.
Whisk together the flours, baking soda and salt.
cream the butter until light and add both sugars. Continue beating until fluffy. Beat in the egg and then the maple syrup and vanilla.
Stir in the flour mixture and the oats, just until they are combined, and then stir in the chocolate chips.
The flavors will come together better if you let the dough sit for a while. At this point in the recipe you can let the dough rest in the fridge for 12 to 24 hours. I just let mine rest on the counter for an hour.
Drop the dough onto the pan in 2 tablespoon-sized balls. (they also can be kept in the freezer) Press the dough down a bit before putting the pan in the oven. Bake for 14-16 minutes, until a light golden brown. The cookies keep for about 5 days in an airtight container.