Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with silicone mats or parchment paper.

In a stand mixer bowl, cream the butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy.

Add eggs one at a time, beating well after each addition, then incorporate the vanilla extract.

In a medium bowl, whisk together flour, baking soda, cinnamon, and salt.

Reduce mixer speed to low and gradually add the dry ingredients to the wet mixture until just incorporated.

Fold in the rolled oats by hand using a spatula until evenly distributed through the dough.

Using a standard cookie scoop, portion approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, spaced 2 inches apart.

Bake for 10 to 12 minutes until the edges are lightly browned and the center remains slightly soft.

Remove from oven and let the cookies rest on the baking sheet for 5 minutes before transferring to a wire cooling rack.