Ingredients:

  • 190g all-purpose flour
  • 240g old fashioned rolled oats
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 0.5 tsp sea salt
  • 225g unsalted butter, softened
  • 200g dark brown sugar, packed
  • 100g granulated sugar
  • 2 large eggs, room temperature
  • 1 tbsp vanilla extract
  • 340g semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, combine the 190g all purpose flour, 1 tsp cinnamon, 1 tsp baking soda, and 0.5 tsp sea salt. Whisk until no clumps remain and the cinnamon is evenly distributed.
  3. In your main mixing bowl, beat 225g softened butter with 200g dark brown sugar and 100g granulated sugar for 2-3 minutes until the mixture looks pale and fluffy.
  4. Add the 2 large eggs one at a time, followed by 1 tbsp vanilla extract. Mix on medium speed until the batter is velvety and smooth.
  5. Turn the mixer to low and slowly add the flour mixture. Mix just until the white streaks of flour disappear.
  6. Add the 240g rolled oats and 340g chocolate chips. Fold them in by hand with a spatula to ensure the chips are evenly distributed without crushing the oats.
  7. Scoop rounded tablespoons of dough (about 2 tablespoons each) onto the prepared sheets. Space them 2 inches apart to allow for natural spreading.
  8. Bake for 10-12 minutes until the edges are golden and the kitchen smells like warm sugar and toasted oats. The centers should still look slightly soft.
  9. Let the cookies rest on the baking sheet for 5 minutes. Move them to a wire rack to finish cooling, which allows air to circulate around the bottom for a better texture.