12ozsemi-sweet chocolate chips(1½ cups plus some for garnish)
Preheat the oven to 350°F and line baking sheets with parchment paper.
Using an electric mixer, cream the butter, brown sugar, and sugar together for 3 minutes or until light and fluffy. Add the eggs and vanilla. Mix just until blended, 30 seconds.
In a medium-sized bowl, combine the flour, baking soda and cinnamon together. Whisk to combine.
Add the dry ingredients to the mixer and blend on low for 30 seconds. Turn up the speed to medium and mix until no flour is visible.
Add the oats and chocolate chips. Blend on low until combined.
Scoop out 3 tablespoons of dough and place them on the parchment paper-lined baking sheet, 12 to a sheet. Press in a few chocolate chips into the top for garnish.
Bake for 10 to 12 minutes or until the cookies are lightly browned on the edges.
Cool on the baking sheet over a cooling rack for 5 to 6 minutes and then remove the cookies to a cooling rack. Cool completely before storing.
Don't over mix the dough. That will create a tougher cookie with less texture.We use a 3-tablespoon scoop for large cookies. You can make smaller cookies. The baking time may be reduced.Don't overbake these cookies. We remove them from the oven when the edges just start to brown lightly and let them cool on the baking sheet for 5 minutes before removing them from the pan to a cooling rack.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.