In a medium size bowl whisk together the flour, cinnamon, baking soda, and salt. Set aside.

Using a hand mixer or a stand mixer (with the paddle attachment), add butter to bowl and beat on medium/high speed until it’s smooth (1-2 minutes). Add the granulated sugar and brown sugar and mix on medium speed until creamed, about 2 minutes. Add the eggs and vanilla extract, and mix until combined. Scrape the sides and mix again for a few seconds.

Using the mixer on a low speed, slowly add the dry ingredients. Beat slowly until completely combined. Add the oats and chocolate chips and beat on low until combined (about 30 seconds).

Cover the bowl and place in the refrigerator for 60 minutes.

Pre-heat the oven to 350 degrees F.

Using large baking sheets covered in parchment paper, scoop the cookie dough into small balls (about 3 TBS of dough) and place on the baking sheets a few inches apart.

Place in the oven and bake for 14 minutes or until lightly browned on the edges. They will look soft. Remove from the oven and allow the cookies to sit on the baking sheets for 5 minutes. Transfer to a wire rack and cool completely. Store in a sealed container.