Whole Wheat Oatmeal Cookies

Step 1: Preheat the oven to 375°F with a rack in the center. Line two baking sheets with parchment or lightly grease them.

Step 2: In a large bowl, whisk together the sugars, butter, vanilla, cinnamon, baking soda, and salt until well combined.

Step 3: Add the egg and whisk until smooth. Scrape the bottom and sides of the bowl with a flexible spatula to make sure everything is thoroughly combined.

Step 4: Mix in the flour and oats, then stir in the chocolate chips or other mix-ins.

Step 5: Portion the dough into 2-tablespoon portions, about 35g per cookie. Divide them evenly between the baking sheets, spacing them 2 inches apart; the cookies will spread. A scant 2-tablespoon scoop works well.

Step 6: Bake one tray at a time for 8 to 12 minutes, until the cookies are golden brown around the edges and lightly brown on top.

Step 7: Remove the cookies from the oven and let them cool on the pan while the second tray bakes. Serve slightly warm or at room temperature.

Step 8: Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze them for longer storage.