These super rich and chewy oatmeal chocolate chip cookies are loaded with semi-sweet chocolate chips and old fashioned oats.
In a stand mixer with the paddle attachment add butter and light brown sugar and cream until light and fluffy, about 3 minutes.
Add the eggs and vanilla mix until combined, another 1-2 minutes.
Add flour, cinnamon, salt and baking soda to a medium bowl and mix. Add the dry ingredient to the mixer in two parts.
Fold in oats and chocolate chips by hand using a spatula just until combined.
Scoop about 1 heaping tablespoon of batter for each cookie and place cookies on a prepared baking sheet. Bake for8-10 minutes until the edges are firm. The center may still look under baked but that is ok.
Let the cookies set for 3-4 minutes, then transfer them to a cooling rack to cool completely. Store them at room temperature for up to a week or in the freezer for up to 2 months!