Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups dark chocolate chunks (60% cacao or higher)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures the bottoms of your cookies brown evenly without burning. Set these aside while you prepare the dough.
- In a large mixing bowl or the bowl of a stand mixer, combine the softened butter, brown sugar, and granulated sugar. Beat on medium-high speed for about 2-3 minutes until the mixture looks light and fluffy. Scrape down the sides of the bowl to ensure everything is fully incorporated.
- Add the eggs one at a time, beating well after each addition. Pour in the vanilla extract. Continue mixing until the batter is smooth. Using room temperature eggs prevents the butter from curdling, resulting in a more consistent dough texture.
- In a separate medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Gradually add the dry mixture to the wet ingredients while mixing on low speed. Mix just until the white streaks of flour disappear. Do not overmix, as this can make the cookies tough.
- Using a sturdy spatula, fold in the old-fashioned rolled oats and the dark chocolate chunks by hand. Ensure the oats and chocolate are distributed evenly throughout the thick dough. The dough will be heavy and slightly sticky at this point.
- Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10 to 12 minutes. The edges should be golden brown, but the centers should still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Cook Time: 27 minutes