Ingredients:

  • 3 cups (270g) old fashioned rolled oats
  • 1.5 cups (190g) all-purpose flour
  • 1 tsp baking soda
  • 1.5 tsp ground cinnamon
  • 0.5 tsp sea salt
  • 0.75 cup (170g) unsalted butter, softened
  • 1 cup (200g) dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract

Instructions:

  1. Prep the oven. Heat it to 180°C (350°F) and line your trays. Note: Preheating is non negotiable for the right spread.
  2. Cream the foundation. Beat 0.75 cup (170g) butter and 1 cup (200g) dark brown sugar until pale and fluffy.
  3. Add the liquids. Mix in 2 large eggs and 1 tbsp vanilla extract. Note: Add eggs one at a time to keep the emulsion stable.
  4. Whisk dry goods. In a separate bowl, combine 1.5 cups (190g) flour, 1 tsp baking soda, 1.5 tsp cinnamon, and 0.5 tsp salt.
  5. Merge the bases. Slowly stir the dry ingredients into the wet foundation until just combined.
  6. Fold the grains. Incorporate 3 cups (270g) old fashioned rolled oats using a spatula. Note: Don't over mix or the cookies will get tough.
  7. Scoop the dough. Place rounded tablespoons onto the tray, leaving 5cm of space between them.
  8. Bake with precision. Cook for 10-12 minutes until the edges are golden and the center looks slightly underdone.
  9. The set period. Leave on the tray for 5 minutes until the centers firm up.
  10. Final cool. Move to a wire rack to finish cooling until the edges are shatter crisp.