• Preheat the oven to 350°F (180°C). Line the baking sheet with a silicone mat or parchment paper. Set it aside.
• Whisk flour, baking soda, salt, and ground cinnamon in a medium bowl until well combined.
• Cream the butter and both sugars on medium to high speed until light and fluffy in a stand mixer fitted with a paddle attachment. Scrape down the sides and bottom of the bowl.
• Add vanilla and beat again to combine. Scrape down the sides and bottom of the bowl.
• Add the flour mixture to the wet ingredients and mix on low speed until just combined.
• Then add oats, chocolate chips, and a tablespoon of milk, and mix on low speed until everything is just combined. If the dough does not come together and is crumbly, add another tablespoon of milk and mix.
• Once everything is combined, stop mixing. Instead, bring the dough together with a spatula or your hands, and avoid adding lots of milk. On the other hand, if your dough is very sticky and hard to work with, refrigerate it for 15-20 minutes.
• Use the ice cream scoop to drop equally sized portions of dough onto the prepared baking sheet, about 2 inches apart. Then, use the palm of your hand to press down lightly on the top of each cookie dough to flatten it slightly.
• Bake in the preheated oven for 12-13 minutes or until lightly golden around the edges and very soft in the center. The center of the cookies will set upon cooling, so do not overbake.
• However, keep an eye on the oven; your cookies may bake earlier or later by a couple of minutes.
• Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes.
• Transfer the cookies onto a wire rack and allow them to cool completely.

Storing Suggestions

• These cookies can stay at room temperature for up to a week, stored in an airtight container.
• Oatmeal Chocolate Chip Cookies also freeze well. Store them in a freezer-safe container or bag for two months.