Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 0.5 tsp kosher salt
  • 3 cups (240g) old fashioned rolled oats
  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) dark brown sugar, packed
  • 0.5 cup (100g) granulated white sugar
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (150g) semi-sweet chocolate chips

Instructions:

  1. Cream the 1 cup of softened butter with both the 1 cup dark brown sugar and 0.5 cup white sugar. Continue until the mixture is pale and fluffy, usually about 5 minutes.
  2. Add the 2 large eggs one at a time, followed by the 1 tbsp vanilla extract. Beating well after each egg ensures the fat and water in the dough don't separate.
  3. Whisk together the 1.5 cups flour, 1 tsp cinnamon, 1 tsp baking soda, and 0.5 tsp salt in a separate bowl.
  4. Slowly fold the dry ingredients into the butter mixture. Stop as soon as the last streak of flour disappears to avoid overworking the gluten.
  5. Stir in the 3 cups of old fashioned rolled oats and 1 cup of semi sweet chocolate chips by hand.
  6. Let the dough sit at room temperature for 10 minutes. Watch the oats lose their sheen as they absorb the liquid from the eggs and butter.
  7. Using a cookie scoop, drop rounded tablespoons of dough onto a parchment lined tray.
  8. Bake at 180°C (350°F) for 10 minutes until the edges are golden and the centers look slightly underbaked.
  9. Let the cookies rest on the hot baking sheet for 5 minutes. The residual heat finishes cooking the center without drying out the edges.
  10. Move the treats to a wire rack to cool completely. Listen for the faint crackle as the sugar sets into its final, crispy structure.