Soft and Chewy Oatmeal Chocolate Chip Cookies

• Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
• In a medium mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
• In a separate large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar until well combined. Mix in the egg and vanilla extract. Stop to scrape down the sides of the bowl as needed.
• Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the oats, then the chocolate chips until just combined. Cover tightly and refrigerate for at least 30 minutes.
• Place tablespoon-sized scoops of dough onto the prepared baking sheets (use a melon baller or cookie scoop for the best results). Make sure to leave a little room between each one. Bake in separate batches (keep the other batch of cookie dough in the refrigerator while the first batch bakes). Bake at 350°F for 10-13 minutes or until the tops of the cookies are set.
• Remove from the oven and cool on the baking sheet for 5-10 minutes. Finish letting them cool on a wire rack.