Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (5g) ground cinnamon
  • 1 tsp (5g) baking soda
  • 0.5 tsp (3g) salt
  • 0.75 cup (170g) unsalted butter, softened
  • 0.75 cup (150g) packed light brown sugar
  • 0.5 cup (100g) granulated white sugar
  • 2 large (100g) eggs, room temperature
  • 2 tsp (10ml) pure vanilla extract
  • 3 cups (270g) old-fashioned rolled oats
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Whisk the flour, cinnamon, baking soda, and salt in a medium bowl. Mix until the cinnamon is evenly distributed and there are no white clumps.
  2. Beat the softened butter, brown sugar, and white sugar on medium high speed for 2-3 minutes. Wait until the mixture looks pale and fluffy.
  3. Add the eggs one at a time, beating well after each one. Stir in the vanilla extract until the batter looks glossy and smooth.
  4. Lower the mixer speed to low and stir in the flour mixture. Mix just until the white streaks of flour disappear.
  5. Fold in the old-fashioned oats and chocolate chips by hand using a spatula. Use a folding motion to keep the air in the dough.
  6. Scoop rounded tablespoons of dough onto parchment lined baking sheets. Leave about 2 inches between each scoop.
  7. Bake for 12 minutes until the edges are golden and the centers look slightly underdone.
  8. Let the cookies cool on the pan for 5 minutes before moving them to a wire rack. This allows them to set so they don't break.