Ingredients:

  • 1 cup (2 sticks or 227g) unsalted butter, softened
  • ¾ cup (150g) packed light brown sugar
  • ¾ cup (150g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract (5ml)
  • 1 ½ cups (192g) all-purpose flour
  • 1 teaspoon baking soda (5ml)
  • 1 teaspoon ground cinnamon (5ml)
  • ½ teaspoon salt (2.5ml)
  • 3 cups (240g) old-fashioned rolled oats (not instant)

Instructions:

  1. Cream the butter and sugars: In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy.
  2. Incorporate the wet ingredients: Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
  5. Fold in the oats: Gently fold in the rolled oats until evenly distributed.
  6. Chill the dough: Cover the dough and chill in the refrigerator for at least 30 minutes.
  7. Preheat and prepare: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
  8. Scoop and bake: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie for spreading.
  9. Bake until golden: Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
  10. Cool and enjoy: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.