Instructions
1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In a separate medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Stir in the old-fashioned rolled oats until evenly distributed throughout the dough.
7. Drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches between cookies.
8. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
9. Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
short tips
* Don’t overmix the dough after adding the flour; this helps keep the cookies soft.
* For an extra cinnamon kick, you can sprinkle a little cinnamon sugar on top of the cookies before baking.
* Store these cookies in an airtight container at room temperature for up to 3-4 days to maintain their chewiness.
* To make them even chewier, slightly underbake them and let them finish setting on the hot baking sheet.
* Try adding a handful of raisins or chopped walnuts for a different twist.
