• In a medium bowl, whisk together the flour, cinnamon, salt, and baking soda. Ensure there are no lumps and set the mixture aside for later use.
• In a large mixing bowl, cream the softened butter and brown sugar until the mixture is smooth. Add the eggs and vanilla, mixing until everything is well combined.
• Gradually add the dry mixture into the wet ingredients. Mix carefully, ensuring not to over-mix the batter. Stir in the oats along with any desired mix-ins.
• Scoop 2-tablespoon sized balls of dough onto a cookie sheet lined with parchment paper. Cover the dough and chill in the refrigerator for at least 30 minutes.

Baking

• Preheat your oven to 350°F (175°C).
• Bake the cookies in the preheated oven for 10-12 minutes. Look for golden edges while ensuring the centers remain soft.
• Once out of the oven, let the cookies cool on the baking sheet for about 10 minutes. Then, transfer them to wire racks to cool completely.

Storage

• Store the cooled cookies in an airtight container for up to 4 days. You can also freeze them for up to 2 months.