Preheat oven to 350 degrees. Line two baking sheets with parchment paper.In a stand mixer with the paddle attachment add butter and light brown sugar and cream until light and fluffy, about 3 minutes.
Add in egg and vanilla and mix until combined, another 1-2 minutes.
Combine flour, cinnamon, salt and baking soda in a medium bowl. Add the dry ingredient to the mixer in two parts.
By hand fold in the oats and chocolate chips.
Scoop about 1 heaping tablespoon of batter for each cookie and place cookies on a prepared baking sheet. (You should get about 18-24 cookies depending on how large or small you make the cookies)Place in the oven and cook for 8-10 minutes until the edges are firm. The center may still look under baked but that is ok. It makes them extra soft and chewy.
Remove from the oven and let set for 3-4 minutes. Transfer to a cooling rack to cool completely. Store cookies at room temperature for up to a week or in the freezer for up to 2 months!
Notes
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!