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Preheat your oven to 375 degrees. Make sure you have a rack in the top third of your oven. Line a baking sheet with a silpat (if you have--if not, you can use parchment paper).
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In a large bowl, mix together the butter, vegetable oil, and sugars until well combined. Add the eggs and vanilla extract and mix until smooth.
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In a small bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt.
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Add the flour mixture into the larger bowl with the butter mixture and fold in until just barely incorporated. Add in the oats and chocolate wafers and finish combining.
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Cover the bowl with plastic wrap and refrigerate for 30-45 minutes. Once the dough is chilled, scoop 2 tablespoons per cookie and roll the dough into balls. Place each ball about 2 inches away from each other. Cover the dough balls again with plastic wrap and freeze for 15 minutes.
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Bake the cookies for about 13-14 minutes in the top third rack. Let the cookies cool on the baking sheet for 5 minutes and then move to a cooling rack (this is the point where I eat one when it's still warm!).