Oatmeal Chocolate Chip Cookies

Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set them aside.
In a large mixing bowl using a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes, until the mixture is light and fluffy.
Add the eggs one at a time, beating well after each addition until fully incorporated. Mix in the vanilla extract until just combined.
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain.
Use a sturdy spatula or wooden spoon to fold in the oats and chocolate chips until they are evenly distributed throughout the cookie dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake for 10-12 minutes, or until the edges are golden brown and the centers appear soft and slightly underdone. The cookies will continue to set as they cool.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help them firm up.