Preheat oven to 350 degrees. Line cookie sheets with parchment paper or spray lightly with cooking spray.

Cream butter with the paddle attachment of a stand mixer or handheld mixer until fluffy.

Add white sugar then mix until well combined. Add brown sugar then mix well again.

Add eggs, vanilla extract, baking soda, powder, cinnamin and salt then mix well.

Add flour then mix until well combined.

Add oats and most of the chocolate chips then mix until just combined. Optional: Reserve about ¾ cup of chips to place on top of each cookie (optional but very pretty!)

Using a cookie scoop or two large spoons, portion dough (mounded, about 1.5 inch in diameter) onto prepared cookie sheets about two inches apart. Optional: Place 3-4 chocolate chips on top of each mound of dough, near the center (cookies will spread and so will the chips so place them pretty close together).

Place dough in the refrigerator between batches. I cook mine all at once using the Convection Bake option on my oven (at 325 degrees) on two gigantic cookie sheets.

Bake at 350 degrees for 9-11 minutes or until just slightly browned at the bottom edges. Cookies should look slightly undercooked in the middle (that’s OK – they will continue cooking and set once removed from the oven). If using a light colored pan, the cookies will likely not brown on the bottom – do not overcook them.

Cool for 15 minutes on the pan then move to another surface to cool completely. Once cool, store in an airtight container at room temperature.