Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp ground cinnamon (optional)
  • 1 tsp fine sea salt
  • 2 1/2 cups old-fashioned rolled oats (not instant)
  • 1 1/2 cups semi-sweet or milk chocolate chips

Instructions:

  1. Prepare the Workstation: Preheat the oven to 350°F (175°C). Line two large baking trays with parchment paper or silicone mats.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon until well combined. Set aside.
  3. Cream Butter and Sugars: In the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar on medium speed until the mixture is light, fluffy, and noticeably paler in colour (3–4 minutes). Scrape down the bowl regularly.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring the first egg is fully incorporated before adding the second. Mix in the vanilla extract.
  5. Incorporate Dry Mix: Reduce the mixer speed to low. Gradually add the flour mixture until just combined. Stop immediately once no streaks of flour remain—do not overmix.
  6. Fold in Add-ins: Remove the bowl from the mixer. Gently fold in the rolled oats and chocolate chips using a rubber spatula.
  7. Chill the Dough (Essential): Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 30 minutes. (For the absolute best flavour and texture, chill for 2 hours or overnight).
  8. Scoop the Dough: Using a cookie scoop, portion the chilled dough into uniform balls (about 2 tbsp each). Place them 2 inches apart on the prepared baking trays.
  9. Bake: Bake one tray at a time on the middle rack for 12 to 15 minutes.
  10. Check for Doneness: The cookies are ready when the edges are set and golden brown, but the centres still look slightly pale, puffy, and underdone.
  11. Cooling: Crucially, let the cookies cool entirely on the baking tray for 10 minutes before attempting to move them. This allows the centers to fully set and results in that perfect chewy texture.
  12. Transfer: After 10 minutes, transfer the cookies to a wire rack to finish cooling completely.