Ingredients:

  • 1 cup (226g) Unsalted Butter, softened to room temperature
  • 1 cup (200g) Dark Brown Sugar, packed
  • 1/4 cup (50g) Granulated Cane Sugar
  • 2 Large Eggs, room temperature
  • 1 tbsp Vanilla Bean Paste or Extract
  • 1 1/2 cups (190g) All-Purpose Flour
  • 1 tsp Baking Soda
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Sea Salt
  • 3 cups (300g) Old Fashioned Rolled Oats
  • 1 cup (170g) Semi-sweet chocolate chips

Instructions:

  1. Cream the softened butter with both dark brown and granulated sugars for 3-4 minutes until the mixture is aerated and light in color.
  2. Incorporate the room temperature eggs one at a time, followed by the vanilla, ensuring the mixture is fully emulsified.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and sea salt.
  4. Turn the mixer to low speed and gradually add the dry ingredients to the wet base until just combined.
  5. Fold in the rolled oats and optional chocolate chips by hand or on low speed.
  6. Allow the dough to rest for 30 minutes to hydrate the oats, which ensures a chewy texture.
  7. Preheat oven to 350°F (180°C). Use a #40 cookie scoop to portion dough onto parchment-lined sheets.
  8. Bake for 10 minutes until edges are golden brown but centers remain soft.