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Cream together the butter and sugars until light and fluffy.
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Add in the eggs, one at a time, scrapping down the bowl after each addition.
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Stir in the vanilla extract.
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In a separate bowl, combine the flour, baking soda, cinnamon and salt and whisk together to remove any lumps.
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Add the flour mixture to the butter mixture and stir until well combined.
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Add in the oatmeal and stir until just incorporated.
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Place the oatmeal cookie dough in the fridge for at least 1 hour to firm up. I’m told dough can stay in the fridge for up to 4 days.
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Preheat the oven to 350 F and line a baking sheet with parchment paper.
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Using an ice cream scoop, drop the cookie dough onto the baking sheet giving plenty of space between cookies.
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Baking in the oven for 14-16 minutes until the edges are slightly brown. The centers may still appear uncooked (see notes above).