Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated white sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
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 make sure your butter is soft enough that a finger leaves an indentation when pressed.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer. Cream the mixture on medium-high speed for about 2 to 3 minutes until it looks light, fluffy, and pale. This process incorporates air, which helps the cookies rise.
- Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl with a spatula to ensure everything is evenly incorporated. Pour in the vanilla extract and mix again briefly.
- In a separate small bowl, whisk together the flour, baking soda, 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 to the dough. Use a sturdy spatula or a large spoon to fold them in by hand. Ensure the oats are evenly distributed throughout the thick dough.
- Use a cookie scoop or a tablespoon to drop rounded balls of dough (about 2 tablespoons each) onto the prepared baking sheets. Space them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are golden brown but the centers 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 to cool completely.
- Cook Time: 25 minutes