Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated white sugar
  • 2 large eggs, room temperature
  • 1 tbsp (15ml) pure vanilla extract
  • 1 tbsp (20g) dark corn syrup
  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) ground cinnamon
  • 1/2 tsp (3g) sea salt
  • 1.5 cups (150g) old-fashioned rolled oats
  • 1.5 cups (150g) quick-cooking oats
  • 2 cups (340g) semi-sweet chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl or stand mixer, cream the softened butter, light brown sugar, and granulated sugar on medium-high speed for 3 minutes until pale and fluffy.
  3. Add the eggs one at a time, followed by the vanilla extract and dark corn syrup, beating until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and sea salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined.
  5. Fold in the old-fashioned rolled oats, quick-cooking oats, and chocolate chips using a silicone spatula.
  6. Using a 2-tablespoon cookie scoop, drop portions of dough onto the prepared baking sheets, spaced 2 inches apart.
  7. Bake for 10 minutes. The edges should be golden brown but the centers should still look slightly wet. Let cool on the sheet for 5 minutes for carry-over cooking before transferring to a wire rack.