1 tablespoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups (12 ounces) unsalted butter
1 cup (7 ounces) light brown sugar, firmly packed
1/2 cup (3 1/2 ounces) granulated sugar
2 large eggs
1 tablespoon pure vanilla extract
3 cups (9 ounces) old-fashioned rolled oats
2 cups chocolate chips, optional but recommended
- Combine the flour, cinnamon, baking soda, and salt; set aside.
- Cream the butter in the mixing bowl of a stand mixer using the paddle attachment. Gradually add the brown sugar then the granulated sugar. Beat at medium speed for about 4 minutes or until light and creamy.
- Add the eggs, one at a time, and beat just to incorporate, scraping down the sides of the bowl with a rubber spatula. Beat in the vanilla to combine. Gradually add the dry ingredients and the oats. Do not overmix. Mix in chocolate chips with wooden spoon.
- Portion dough into 1/2-golf-ball-size balls, flatten slightly, place a scoop of dulce de leche in the center, cover with second 1/2 ball of dough and seal, rolling into ball. Repeat with remaining dough. Chill or freeze, covered, for several hours or overnight.
- When ready to bake, preheat oven to 350 degrees F. Line several baking sheets with parchment paper and evenly space dough balls about 2 inches apart.
- Bake for 12-15 minutes or until light browned at the edges and middles no longer look raw or shiny. Remove from oven, let cool for 2 minutes then, using a small metal spatula, transfer cookies to wire racks to cool completely.