Ingredients:

  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) dark brown sugar, packed
  • 0.5 cup (100g) granulated white sugar
  • 1 large egg, room temperature
  • 1 tbsp pure vanilla extract
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp sea salt
  • 3 cups (270g) old fashioned rolled oats

Instructions:

  1. Cream the fats. Beat 1 cup softened butter with 1 cup dark brown sugar and 0.5 cup white sugar for 3 minutes until pale and fluffy.
  2. Incorporate the liquids. Add 1 large egg and 1 tablespoon vanilla extract. Beat 1 minute until the mixture looks velvety.
  3. Whisk dry ingredients. In a separate bowl, stir 1.5 cups flour, 1 teaspoon baking soda, 1 teaspoon cinnamon, and 0.5 teaspoon sea salt until fully blended.
  4. Combine the bases. Pour the flour mixture into the butter mixture. Mix on low until just a few streaks of flour remain.
  5. Fold in texture. Stir in 3 cups old fashioned oats using a spatula. Mix until the oats are evenly distributed.
  6. Portion the dough. Scoop rounded tablespoons of dough onto a lined sheet. Space them 2 inches apart to allow for spreading.
  7. Bake with precision. Place in the oven for 10 minutes until edges are slightly browned.
  8. Rest on tray. Leave cookies on the hot baking sheet for 5 minutes. They will finish cooking via carryover heat.
  9. Final cooling. Move to a wire rack until completely room temperature.