Ingredients
Method
- Preheat your oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until smooth and creamy. Add the egg and vanilla extract, then beat for about 3 minutes until the mixture is light and fluffy.
- Stir in the flour, rolled oats, cinnamon, baking soda, and salt, scraping down the sides of the bowl as needed, until just combined. Gently fold in the milk chocolate chips.
- Using a large cookie scoop (about 3 tablespoons), portion the dough into 8 equal balls and arrange them on the prepared baking sheet, spacing them about 3 inches apart. Gently press each ball down to about 1 inch thick. Bake for 11 to 12 minutes, until the edges are set and lightly golden but the centers still look soft. Do not overbake.
- Let the cookies cool on the baking sheet for 20 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Notes
For extra chewiness, substitute 1/4 cup of the all-purpose flour with an additional 1/4 cup of rolled oats. Store cookies in an airtight container at room temperature for up to 5 days. You can also refrigerate them for up to a week; reheat in the microwave for 5-10 seconds before serving for a gooey texture. Make sure not to overbake—the cookies will continue to set as they cool. For a twist, use dark chocolate chips or add 1/2 cup of chopped walnuts. These cookies freeze well for up to 3 months; thaw at room temperature before enjoying.