Classic Oatmeal Chocolate Chip Cookies

Instructions

In this recipe, you will notice I have weights as opposed to measures in many cases. This is for a significant reason. I have recently discovered the well known (yet new to me) scientific fact that we all measure differently. From the size of measuring cups, to whether we sift our flour. These variances can alter the result of our baking. A weight measure is more reliable and consistent. This would explain why some days my cookies are perfect, and others not so much. The measure matters. If you don’t have a kitchen scale, I suggest you invest in one right away. They are not expensive and you will use it all the time. You will definitely need it for this recipe.

1. Preheat the oven to 375.
2. Line a half sheet pan with parchment paper.
3. Combine the flour, baking soda, cinnamon, and salt in a medium sized bowl.
4. Using a stand mixer, cream the butter and both the brown and white sugar using a paddle attachment. Mix at medium speed between 8 – 10 minutes. Be sure to take breaks every 1.5 minutes to scrape down the sides of the bowl. The mixture is ready when it is light, fluffy, and smooth.
5. Add the vanilla and mix until fully incorporated. Approximately 3 minutes. Be sure to scrape down the sides of the bowl at least twice.
6. Reduce the speed on your mixer to low, and slowly add the flour mixture. Once mixed, add the oats and the chocolate chips. Mix just until moistened and combined.
7. Using an ice cream scoop, measure out equal scoops of the mix onto the parchment. Space each cookie about 2″ apart.
8. Bake for 10 – 12 minutes checking consistently for browning edges. Let them cool for one minute on the sheet before transferring to a rack.