Ingredients:

  • 1 cup (2 sticks/226g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups (240g) rolled oats (not instant)

Instructions:

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone 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. Do not overmix.
  6. Stir in the rolled oats until evenly distributed.
  7. Drop by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheets, leaving space between cookies.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers 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.