Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
In a medium bowl whisk together the flour, baking soda, cinnamon, and salt.
2 cups all purpose flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, 1/2 teaspoon table salt
In a large bowl with a hand mixer or in the bowl of a stand mixer with the paddle attachment, cream together the butter, brown sugar, and granulated sugar until it is light and fluffy. This will take between 3 and 6 minutes.
14 tablespoons unsalted butter, 3/4 cup light brown sugar, 3/4 cup granulated sugar
Scrape down the bowl and one at a time beat the eggs into the mixture. Then beat in the vanilla.
2 large eggs, 1 teaspoon pure vanilla extract
Scrape down the bowl and then add all of the flour mixture into the butter-egg mixture. Beat very low until just incorporated, then turn up the speed to fully incorporate, beating until just combined. Do not over-mix.
Gently fold in the oats and then the chocolate chips.
2 cups old fashioned oats, 1 cup milk chocolate chips
Using a 1 1/2 tablespoon cookie scoop to make the cookies consistent in size, scoop out the cookies, gently roll, and then place them 1-2 inches apart on the parchment-lined baking sheet. Bake for about 10 minutes, rotating the sheet halfway during the baking process, or just until the edges of the cookies begin to turn golden brown.
Remove the cookies from the oven. Let the cookies sit on the tray for 2 minutes and then remove to a cooling rack.
Enjoy right away or store in an airtight container for up to one week.