Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated white 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 sea 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 to prevent sticking and ensure even browning. Gather all your ingredients and ensure your butter is soft enough that an indent remains when you press it with your finger.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, brown sugar, and white sugar together. Cream them on medium-high speed for about 2 to 3 minutes until the mixture looks pale and fluffy. This process incorporates air, which helps the cookies rise.
- Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Pour in the vanilla extract and mix again. Scrape down the sides of the bowl with a rubber spatula to make sure no butter pockets remain at the bottom.
- In a separate medium bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Turn the mixer to low speed and gradually add the flour mixture to the wet ingredients. Mix just until the white streaks of flour disappear. Do not overmix, as this can make the cookies tough.
- Add the old-fashioned rolled oats and the dark chocolate chunks to the dough. Use a sturdy spatula or a wooden spoon to fold these in by hand. Ensure the chocolate and oats are evenly distributed throughout the thick dough.
- Use a large cookie scoop or a tablespoon to drop rounded mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes. The edges should be lightly golden, but the centers should still look slightly soft and underbaked. Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Cook Time: 27 minutes