Ingredients:

  • 1 stick (½ cup) unsalted butter, melted
  • ¾ cup packed light brown sugar
  • ¼ cup granulated white sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 ½ cups quick-cooking oats (not instant or steel-cut)
  • 1 teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • ½ cup chocolate chips or raisins (optional)

Instructions:

  1. Preheat the oven temperature to 375°F (190°C). Line two large baking sheets with parchment paper.
  2. Gently melt the butter until fully liquid. Let cool for 30 seconds. In a large bowl, whisk together the melted butter, brown sugar, and white sugar until smooth.
  3. Whisk in the egg and vanilla extract until the mixture is pale and homogenous.
  4. In a separate medium bowl, whisk together the flour, quick oats, baking soda, cinnamon, and salt.
  5. Gradually add the dry mixture to the wet mixture, mixing with a rubber spatula only until just combined. Stop mixing once no streaks of dry flour remain. Gently fold in the chocolate chips or raisins (if using).
  6. Use a cookie scoop (or two spoons) to drop dough balls (about 2 Tbsp each) onto the prepared sheets. Leave 2 inches (5 cm) between cookies. Bake for 10–12 minutes. The cookies are done when the edges are set and lightly golden brown, but the centres still look pale and slightly underdone. Do not overbake!
  7. Remove the baking sheet from the oven and let the cookies rest on the hot sheet for 5 minutes. This ensures the soft texture. After the rest, carefully transfer the cookies to a wire rack to cool completely. Repeat with the remaining dough.