Preheat the oven to 350°F and line baking sheets with parchment paper.
In a large bowl, cream together the butter, sugars, and pudding mix on medium speed for 2 minutes, until light and fluffy.
Beat in the vanilla and eggs until fully incorporated.
Add the baking soda, salt, cinnamon, oats and flour. Mix just until combined. Do not overmix.
Gently fold in chocolate chips.
Scoop dough into 3-tablespoon balls and refrigerate for 30 minutes to prevent spreading and create thicker cookies.
Bake for 10–12 minutes, until edges are lightly golden and centers look slightly underbaked. (If cookies flatten more than desired, immediately after removing from the oven, use a cookie cutter or drinking class to shape the cookie by swirling the rim of cookie cutter/glass around the edges of the cookie.)
Allow cookies to cool on the pan for 5 minutes before transferring to a rack.
