Prepare 2 half sheet trays with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on low-medium speed until light and fluffy, about 1 minute.

Add the eggs one at a time, combining into the mix before adding the next. Add the vanilla extract and continue to mix. You may have to scrape down the sides of the bowl to mix everything together.

Add the flour, baking soda, cinnamon, and salt and continue to mix until dough forms. Then add in the oats and mix on low till combined.

Stop the mixer, add the chocolate chunks and mix by hand, so you don’t break up the chunks too much.

Using an ice cream scooper, or a ¼ cup measuring cup, scoop the dough into even shaped balls and line then up on the sheet trays with about 1” of space in between. Freeze for 1 hour or overnight.

Preheat your oven to 350°F, then bake the cookies for 15 minutes or until the edges are golden brown and the chocolate is melty.

While the cookies are cooling make the cream cheese glaze. In a small bowl, combine all the glaze ingredients and whisk until a smooth runny glaze forms. Drizzle on cooled cookies.