3 sticks unsalted butter, room temperature
1 1/2 cups granulated sugar
1 1/2 cups brown sugar
3 eggs, room temperature
1 teaspoon kosher salt
1 tablespoon vanilla extract
1 tablespoon baking soda
1 tablespoon baking powder
1 tablespoon Cinnamon
3 cups all-purpose flour
2 cups oatmeal (not quick cook)
20 ounces of add-ins such as chocolate or butterscotch chips, candy pieces, potato chips, pretzels, dried fruit, shredded coconut, chopped nuts
1. In the bowl of a stand mixer or with a handheld mixer, cream butter and sugars until light and fluffy, about 5 minutes. Scrape down the bowl to ensure all ingredients are combined.
2. Add in the eggs one at a time, beating well between each addition. Stir in the vanilla extract.
3. Add in salt, baking soda, baking powder, Cinnamon and 1 cup of flour. Mix well and then scrape down the bowl. Mix in the remaining 2 cups flour just until there are no streaks of flour present.
4. Stir in the oatmeal and mix-ins. Combine thoroughly. Refrigerate at least 2 hours, preferably 72 hours.
5. Preheat oven to 350ºF at least 20 minutes before baking these cookies. Line 2 cookie sheets with parchment paper or silicone mats.
6. Scoop 2 tablespoons of dough either with a scoop or 2 spoons. Arrange 2 inches apart on the prepared pans - I never cook more than 8 cookies to a pan.
7. Bake for 9-12 minutes or until edges are golden brown but the middle is almost set, it might be a little jiggly. The key is there are a bit under baked.
8. Remove from oven and let rest for 3-4 minutes before removing to cooling rack. Store in an airtight container for 3 days at room temperature or freeze for up to 2 months.