Instructions:
- Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl. Set aside.
- In a large bowl or stand mixer, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes). Scrape down the sides halfway through.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the rolled oats and the chocolate chips using a spatula until evenly distributed throughout the dough.
- Cover the bowl and refrigerate the dough for a minimum of 30 minutes (1 hour is better) to prevent spreading and deepen the flavour.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- Scoop the chilled dough into uniform balls (about 1.5 tbsp each). Place them about 2 inches apart on the prepared sheets. For extra flair, press a few extra chocolate chips onto the tops of the dough balls now.
- Bake for 10–14 minutes. The edges should be set and golden brown, but the centres should still look slightly soft and puffy.
- Let the cookies cool on the baking sheet for 5 minutes (they firm up significantly here!) before carefully transferring them to a wire rack to cool completely.