Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated white sugar
  • 1 large (50g) egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (190g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) salt
  • 3 cups (270g) old-fashioned rolled oats

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Cream the softened butter and both sugars together using a hand mixer or stand mixer until the mixture looks pale and fluffy (about 2 minutes).
  3. Beat in the egg and vanilla extract until the mixture is smooth.
  4. In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt, then slowly stir them into the wet ingredients.
  5. Fold in the rolled oats by hand using a spatula until no streaks of flour remain.
  6. Scoop rounded tablespoons of dough and place them 2 inches apart on the prepared baking sheets.
  7. Bake for 10–12 minutes until the edges are a deep golden mahogany, but the centers still look slightly soft and underbaked.
  8. Let the cookies firm up on the pan for 5 minutes before moving them to a wire rack to cool completely.