In a small mixing bowl mix together your flour, baking soda and cinnamon. Set aside.

Using a stand mixer with paddle attachment (or large mixing bowl with hand mixer) beat your butter and medium to high speed until smooth and creamy (for about 2 minutes). Add in the brown sugars and granulated sugar and beat again on medium speed until creamed (2-3 minutes). Next, add in your eggs, vanilla and lastly the molasses. Beat on high speed until combined (another 1-2 minutes). Scrape down your bowl as needed between additions to make sure everything is combined.

Add the dry ingredients to your wet mixture and mix on low until just combined. Do not overmix. Lastly, on low speed add in your oats and chocolate chips until just combined. Dough is going to be very thick.

Cover and chill the dough for 1-2 hours before baking, or keep refrigerated overnight. (Pro tip: You can also go ahead and scoop out your dough before chilling for easier baking once chilled. We always do this! Using a large 2 Tbsp cookie scoop portion out your down onto a parchment lined baking dish and cover before placing into the refrigerator.)

Preheat your oven to 350 degrees F. Line your baking sheets with parchment paper and set aside.

*Once your dough has chilled, uncover and scoop into 2 Tbsp size balls and place onto your parchment paper lined baking sheets about 2 inches apart. Note: If you scooped your dough before chilling, simply place your pre-scooped dough balls onto your parchment paper lined baking sheets as directed above.

Bake for 12-13 minutes, check for a golden brown color around the sides. The centers might be a bit wet or soft, but that is okay. That's perfect! Remove from oven and let sit for 10 minutes before moving to a cooling rack.