Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¾ cup (165g) packed dark brown sugar
  • 2 large eggs, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 ¼ cups (280g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) ground cinnamon
  • ½ tsp (3g) salt
  • 3 cups (300g) old-fashioned rolled oats
  • 10 oz (280g) bittersweet chocolate bar, chopped into chunks

Instructions:

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Cream together the softened butter, granulated sugar, and brown sugar until pale and fluffy, approximately 2-3 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract until fully incorporated.
  4. In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet mixture using a silicone spatula, stirring just until the last streak of flour disappears.
  6. Fold in the rolled oats and chopped chocolate chunks by hand.
  7. Scoop rounded tablespoons of dough and space them 2 inches apart on the prepared sheets.
  8. Bake for 9-11 minutes, or until the edges are deep golden brown but the centers remain slightly soft.
  9. Allow cookies to cool on the pan for 5 minutes before transferring to a wire rack.