Step 1

Combine the oats, flour, cinnamon, salt and baking soda in a medium mixing bowl and stir to combine.

Step 2

In a separate large mixing bowl, either with a stand mixer or a hand mixer, cream together the softened butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes, scraping down the sides of the bowl occasionally as needed. Add the egg and vanilla extract and beat on medium speed until combined, about 30 seconds.

Step 3

Add the dry ingredient mixture and beat on low-speed until combined.

Step 4

Sprinkle any add-ins evenly over the dough and stir by hand until they are evenly combined.

Step 5

Transfer the dough to a food storage container and refrigerate for at least 1-2 hours until chilled.  (Or see a faster chilling method below.)

Step 6

Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper.  Use a medium cookie scoop to form the dough into 2-tablespoon balls and place them a few inches apart on the prepared baking sheet.

Step 7

Bake for 10 to 12 minutes, or until the cookies are lightly golden around the edges and the centers are set.

Step 8

Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes.  (You can also sprinkle them with a pinch of flaky sea salt, if you’d like.)  Then serve warm and enjoy!