Ingredients:

  • 227g unsalted butter, softened
  • 150g packed light brown sugar
  • 150g granulated sugar
  • 2 large eggs
  • 5ml vanilla extract
  • 190g all-purpose flour
  • 5ml baking soda
  • 5ml ground cinnamon
  • 2.5ml salt
  • 270g rolled oats (not instant)
  • 170g semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 190°C (375°F). 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 (3-5 minutes).
  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. Gently fold in the rolled oats and chocolate chips until evenly distributed.
  7. Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between cookies.
  8. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.