Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 teaspoon (6g) ground cinnamon
  • ½ teaspoon (3g) salt
  • 3 cups (270g) rolled oats (not instant)
  • 1 ½ cups (255g) semi-sweet chocolate chips

Instructions:

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes).
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  5. Gently fold in the rolled oats and chocolate chips until evenly distributed.
  6. Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours). This helps prevent the cookies from spreading too thin during baking.
  7. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
  9. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  10. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious oatmeal chocolate chip cookies!