Ingredients
Scale
- 1/2 cup salted butter, softened
- 1/2 cup granulated white sugar
- 1/2 cup packed light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
Instructions
- Step 1: Cream the Butter and Sugars. Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. In a large mixing bowl, beat the softened butter, white sugar, and brown sugar together until the mixture looks pale and fluffy. Add the egg and vanilla extract, then continue beating until the batter is smooth and well-combined. This step incorporates air, which helps the cookies rise slightly before they crisp up.
- Step 2: Fold in the Dry Ingredients. Whisk the flour, baking soda, and salt together in a small bowl, then pour them into the wet mixture. Mix on low speed until just combined. Fold in the rolled oats using a spatula. Ensure the oats are evenly distributed throughout the dough. Do not overmix at this stage, as overworking the flour can lead to a tough cookie rather than a chewy one.
- Step 3: Scoop and Bake. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading. Bake for 9 to 11 minutes. Remove the cookies when the edges are deep golden brown but the centers still look slightly underbaked and soft. Let them cool on the baking sheet for 5 minutes to allow the centers to set while the edges harden. Transfer to a wire rack to cool completely.
- Cook Time: 15 minutes