Ingredients:

  • 1 cup (2 sticks/227g) unsalted butter, softened
  • ¾ cup (150g) packed brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon baking soda (5g)
  • 1 teaspoon ground cinnamon (3g)
  • ½ teaspoon salt (3g)
  • 3 cups (240g) rolled oats (not instant)

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
  6. Stir in the rolled oats until evenly distributed.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centres are set.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.