In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on high until light and fluffy - about 2 minutes.
Add eggs one at a time, incorporating fully between each addition.
Add the vanilla extract. Scrape down the sides of the bowl if needed.
Turn the mixer down to low and slowly add the dry ingredients.
Turn the mixer off and fold in the oats and chocolate chips.
Place the cookie dough in the fridge while you preheat the oven to 350F.
Use a cookie scoop to form dough balls and place them on a baking sheet lined with parchment paper or a silicon mat. Bake for 9-11 minutes, until the edges start to turn golden brown.
Let the cookies cool on the pan a few minutes before transferring to a wire rack to cool completely.