1-First, beat the softened unsalted butter for about 30 seconds until it’s creamy. Then, add 1 cup of firmly packed light brown sugar and ½ cup of granulated sugar, beating them together until the mixture is light and fluffy this step is crucial for the right texture. Next, add the 2 large eggs one at a time, followed by 1 ½ teaspoons of vanilla extract, mixing until everything is well combined.

2-In a separate bowl, whisk together 1 ¾ cups of all-purpose flour, 2 teaspoons of cornstarch (or arrowroot starch), 1 teaspoon of baking soda, ¾ teaspoon of table salt, and ¾ teaspoon of ground cinnamon. Gradually mix this dry mixture into the butter mixture until just blended, then stir in 3 cups of old-fashioned rolled oats and any optional add-ins like 1 ½ cups of chocolate chips or nuts. For more ideas on similar recipes, check out our guide to lemon oatmeal cookies for a tasty variation.

3-Once the dough is ready, cover it with plastic wrap and refrigerate for at least 30 minutes or up to 3 days to enhance the flavor and prevent spreading. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. Drop the dough in 2-tablespoon sized balls, spacing them 2 inches apart on the sheets. Bake for 10-12 minutes until the edges are slightly browned but the centers are still a bit underbaked. Let the cookies cool completely on the baking sheets before serving to achieve that soft, chewy finish.