Ingredients:

  • 1 cup (2 sticks, 227g) 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 (180g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 cups (240g) rolled oats (not instant)

Instructions:

  1. Cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Gently fold in the rolled oats until evenly distributed.
  6. Drop rounded tablespoons of dough onto parchment-lined baking sheets, leaving some space between each cookie.
  7. Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the edges are golden brown and the centers are set but still soft.
  8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.