Bite-Sized Chocolate Chip Oatmeal Cookies

0 Preheat oven to 350°F / 177°C.
1 Lightly grease two sheet pans (or line with parchment and / or a Silpat baking mat).
2 In the bowl of a standing mixer (or use a mixing bowl and handheld mixer), beat butter and brown sugar on high until creamy.
3 Add egg and vanilla and mix on medium until evenly combined.
4 Add flour, baking soda, salt, and cinnamon and mix on low until no dry spots remain (do not over mix).
5 Add quick-cook oats and chocolate chips and mix on low just until all of the mix-ins are evenly incorporated. 
6 Use a 1 teaspoon measuring spoon to measure and drop the dough onto prepared sheet pans, leaving a couple of inches of space between the cookies. (Note: Keep in mind that these should be quite small. Resist the urge to scoop out more than 1 teaspoon of dough at a time if you want them to stay bite-sized.)
7 Bake until the edges are golden and the cookies have spread out slightly, 7 to 9 minutes.
8 After taking the cookies out of the oven, firmly tap the pan on the counter to deflate them
9 Cool for a couple minutes on the sheet pan before transferring to a cooling rack to cool completely. 
10 Store in a sealed container at room temperature for up to 5 days.