Ingredients:

  • 1/2 cup (113g) Unsalted Butter, softened
  • 3/4 cup (150g) Light Brown Sugar, packed
  • 1 Large Egg, room temperature
  • 1 teaspoon Vanilla Extract
  • 1/2 cup (60g) All-Purpose Flour
  • 1 1/2 cups (150g) Rolled Oats (Old-Fashioned)
  • 1/2 teaspoon Baking Soda

Instructions:

  1. Preheat oven to 350°F (175°C). Line baking sheets generously with parchment paper or silicone mats.
  2. In a medium bowl, cream the softened butter and packed brown sugar together until the mixture is light and fluffy, about 2 minutes.
  3. Beat in the room-temperature egg and vanilla extract until just combined. Scrape down the sides of the bowl.
  4. Gently fold the flour and baking soda mixture into the wet ingredients until barely incorporated. Be careful not to overmix.
  5. Stir in the rolled oats until they are evenly distributed throughout the thick batter.
  6. Cover the bowl and chill the dough for 15 minutes to help prevent excessive spreading during baking.
  7. Drop rounded tablespoons of dough onto the prepared sheets, spacing them generously (at least 3 inches apart).
  8. Bake for 8–10 minutes. The edges should be deep golden brown, and the centre should appear set but still slightly soft.
  9. Remove from the oven and let the cookies rest undisturbed on the hot baking sheet for 5 full minutes. This step is crucial for achieving the final chewy texture.
  10. Carefully transfer the cookies to a wire rack using a thin spatula and allow them to cool completely before serving or storing.