MAKES ABOUT 3 DOZEN COOKIES
- 1 cup (125g) all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 14 tablespoons (200g) unsalted butter, at room temperature
- 1 cup (200g) sugar
- 1/4 cup (50g) firmly packed light brown sugar
- 1 egg
- 1 teaspoon pure vanilla extract
- 2 1/2 cups (225g) old-fashioned rolled oats
1. Heat the oven to 350 ° F (175 ° C). Line two baking sheets with parchment paper.
2 In a bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.
3 In the bowl of a standing mixer fitted with a paddle attachment, cream the butter and the sugars until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl, add the egg, and beat until incorporated, about 30 seconds. Scrape down the bowl and do the same with the vanilla.
4 On low speed, add the dry ingredients and beat until just combined. Fold in the oats by hand. mixing just until there are no more pockets of flour or oats.
5 Form tablespoon-size lumps of dough into balls and place them 2 inches apart on the baking sheets. Bake in batches until crisp and lightly golden, about 15 minutes, rotating once so the cookies bake evenly. Let them cool completely on the baking sheets for maxiumum crispness. The cookies will stay crunchy all week in an airtight container at room temperature.