Baking Instructions

• In a medium bowl, whisk the flour, cinnamon, baking soda, and salt together. Set aside.
• In a large bowl, beat the butter, brown sugar, and granulated sugar together on medium-high speed until creamy, about 3 minutes. Add the eggs, molasses, and vanilla and beat until combined, about 1 minute. Scrape down the sides and bottom as needed.
• Add the dry ingredients to the wet ingredients and mix on low speed until combined. Beat in the oats and chocolate chips. The dough will be thick and sticky.
• Cover and refrigerate the dough for at least 45 minutes.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment or silicone mats.
• Use a medium cookie scoop to scoop the dough, placing 3 inches apart on baking sheets. Bake for 13–14 minutes until lightly browned on the sides.
• Remove from the oven and cool on the baking sheet for 5 minutes before transferring to a cooling rack.
• Press a few chocolate chips into the tops and sprinkle with flaky sea salt while cookies are still warm, if desired.
• Cookies stay fresh covered at room temperature for up to 1 week.