Step 1: Cream the Butter and Sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer. Beat until the mixture is light, fluffy, and pale in color – about 3-5 minutes.

Step 2: Add Eggs and Vanilla

Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything is evenly mixed.

Step 3: Mix Dry Ingredients Separately

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Slowly add the dry ingredients to the wet mixture, mixing on low until just combined.

Step 4: Stir in Oats and Chocolate Chips

Gently fold in the rolled oats, followed by the chocolate chips and optional nuts using a spatula. The dough will be thick and chunky – perfect for scooping.

Step 5: Chill the Dough (Optional but Recommended)

For best results, cover and chill the cookie dough in the fridge for at least 30 minutes. This helps the cookies hold their shape and enhances the flavor.

Step 6: Scoop and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a cookie scoop or tablespoon to drop dough balls onto the sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden and the centers look slightly underbaked – they will continue to set as they cool.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy with a glass of cold milk or a warm drink.