• 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 in a stand mixer fitted with a paddle attachment until light and fluffy. 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 until it comes together.
• 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, lightly press the palm of your hand on 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 centers of the cookies will set as they cool, so do not overbake.
• However, keep an eye on the oven; your cookies may bake a couple of minutes earlier or later.
• Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
• Transfer the cookies onto a wire rack and allow them to cool completely.

Storing Suggestions

• Room Temperature: Store in an airtight container for up to 1 week.
• Freezing Baked Cookies: Freeze for up to 2 months in a freezer-safe bag.
• Freezing Cookie Dough: Scoop into balls and freeze. Bake directly from frozen, adding 1-2 extra minutes.