Baking Instructions

• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
• In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
• In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes.
• Beat in the eggs, one at a time, followed by the vanilla extract. Mix until well combined.
• Add the dry ingredients to the wet ingredients and mix on low speed just until combined—don’t overmix.
• Gently fold in the rolled oats with a spatula until evenly distributed.
• Drop dough by rounded tablespoons (or a 2-tablespoon cookie scoop) onto the prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, until the edges are golden and the centers look just set.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.