Preheat oven to 375°F (190°). Combine flour, oats, baking soda and salt in medium bowl; set aside.
Beat Becel® sticks with brown sugar in large bowl with electric mixer until creamy, about 3 minutes. Beat in egg and vanilla until blended. Gradually beat in flour mixture just until blended. Stir in chocolate. Drop dough by tablespoonfuls on ungreased baking sheets, 2 inches (5 cm) apart.
Bake just until edges are golden, about 8 minutes. Cool sheets 2 minutes on wire rack; remove cookies from sheets and cool completely.