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1
In the large bowl of stand mixer, cream together room-temp butter with the white and brown sugars, until fluffy. Several minutes on medium-high should do it. Beat in eggs one at a time. Stir in vanilla.
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2
In a separate bowl, sift together flour, baking soda, salt, and cinnamon. Stir the dry ingredients into the wet ingredients. Mix in the oats. Gently work in the chocolate morsels until incorporated. Dough may be thick and heavy.
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3
Preheat oven to 350 F, adjusting rack to lower-middle. Keep cookie dough in fridge while waiting for oven to heat.
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4
Line 2 cookie sheets with parchment paper. Drop rounded balls of cookie dough, about the size of a walnut, 2 inches apart on cookie sheet. Flatten each rounded ball to a 1/2 inch thick cookie.
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5
Bake 8 minutes in preheated oven. Cookies will seem underdone, but remove them from oven at this point. If you're making much larger cookies, remove at 9 minutes. The key is not to over-bake. They will set upon cooling. Allow cookies to cool on baking sheet 5 minutes and transfer to wire rack to finish cooling. Enjoy!
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6
Note: If you want less salt, reduce to 1/2 teaspoon of salt. Cookies stay soft and chewy for a couple of days in an airtight container. They are best on the day they're baked, but nobody complains about leftovers! Cookie dough can be wrapped up tightly and kept in fridge for up to a week.
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7
Recipe adapted from allrecipes.
