Oatmeal Chocolate Chip Cookies

Instructions

1. Prepare the oven and equipment
   Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
2. Cream butter and sugars
   In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. The mixture should be noticeably lighter in both color and texture.
3. Add wet ingredients
   Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Add vanilla extract and mix until well combined, scraping down the sides of the bowl as needed.
4. Combine dry ingredients
   In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
5. Add oats and mix-ins
   Stir in the rolled oats until evenly distributed throughout the dough. Fold in the chocolate chips and walnuts (if using) with a rubber spatula until evenly distributed.
6. Form and bake cookies
   Using a cookie scoop or tablespoon, drop rounded dough portions onto the prepared baking sheets, spacing them about 2 inches apart. Slightly flatten each cookie with the palm of your hand. Bake for 10-12 minutes, until the edges are golden but the centers still look slightly underdone.
7. Cool and store
   Allow cookies to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Once cooled, store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.