In a large mixing bowl from your stand mixer, using the paddle attachment on medium-low speed, add butter and sugars into the bowl. Cream until thoroughly combined and fluffy. This can take 3-5 minutes.
Add eggs, one at a time, each mixing in thoroughly. Then add in vanilla extract and mix thoroughly.
In a second medium-large bowl whisk flour, oats, cinnamon*, baking soda, baking powder, and salt.
Slowly add the dry ingredients into the wet ingredients with the mixer turned onto lower speed (to prevent the dry mixture from spilling out).
Once well mixed, fold in the chocolate chips/chunks.
Cover and chill dough in the fridge for at least one hour and up to 24 hours. I place them in the fridge for 30 minutes to 1 hour. Then I remove, ball into 2 tablespoon sized balls, and place in the freezer for 1 hour before baking.
Preheat the oven to 350° F and prepare 2-3 baking sheets with parchment paper.
Place 2 tablespoon sized balls onto baking sheets and a few inches apart.
Bake for 12-14 minutes (may need a couple more minutes if you freeze the dough).
Remove from the oven and top with flakey salt. Let sit for about 5 minutes, then move to cooling rack. Enjoy!
Notes
- Chilling Time: So, chilling the dough is a VERY important part of making any cookie. Most require it, but also this will dictate whether you have a thick or thin cookie. The longer they chill, the thicker they will be. My trick for making them thicker quicker, is to pop the dough into the fridge for 15-30 minutes, ball the dough and place it on a baking sheet with parchment paper, then toss it in the freezer for 1-3 hours. This will help the rise. If you have more time feel free to leave them in the fridge for 24 hours, or freeze the balled dough for 30 minutes, transfer to a freezer-safe bag or Tupperware. More chilling time always equals a fluffier cookie.- Saving Dough: If you decide not to bake all the dough at once, you can ball the dough, place it on parchment paper in the freezer for about 30-ish minutes (should be very cold), then transfer into a freezer-safe bag or Tupperware for up to 2 weeks. It can take a few extra minutes to bake, so keep your eyes on the oven to check.- More tips on the blog post: https://amandawilens.com/oatmeal-chocolate-chip-cookies/