Chewy Oatmeal Cookies

• 2 sticks (227 g) unsalted butter, at room temperature
• 1 cup (213 g) light brown sugar
• 1/3 cup (66 g) granulated sugar
• 2 large (113 g) eggs
• 1 teaspoon (5 g) vanilla extract
• 1 3/4 cups (210 g) all purpose flour
• 1 teaspoon (6 g) baking soda
• 1/2 teaspoon (2 g) baking powder
• 1 teaspoon (4 g) fine sea salt
• 1 teaspoon (2 g) ground cinnamon
• 2 cups (199 g) old fashioned oats

1. Preheat the oven to 350u0b0 F with racks in the upper and lower thirds. Line two baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-low speed until light and fluffy, 4-5 minutes
3. Add the eggs one at a time, mixing on medium speed until each one is fully incorporated. Add the vanilla and mix to combine. Scrape the bowl well.
4. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Add to the butter mixture and mix on low speed until incorporated, 1 to 2 minutes. Add the oats and mix on low speed to combine, 30 seconds to 1 minute. Scrape the bowl well.
5. Use a 1/4 cup (#16 scoop) to portion the cookie dough onto the prepared baking sheets. Stagger the cookies, leaving 1 1/2 inches between them to allow for spreading.
6. Bake the cookies, rotating the sheets from front to back and top to bottom at the halfway mark, until evenly golden brown, 14-16 minutes. Transfer the cookies to wire racks to cool.

unsalted butter, light brown sugar, sugar, eggs, vanilla, flour, baking soda, baking powder, salt, ground cinnamon, oats

Taken from food52.com/recipes/77109-chewy-oatmeal-cookies (may not work)