Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 tsp (4.6g) baking soda
  • 0.5 tsp (3g) sea salt
  • 1.5 tsp (3.9g) ground cinnamon
  • 3 cups (240g) old-fashioned rolled oats
  • 1 cup (226g) unsalted butter, melted and cooled
  • 1 cup (200g) dark brown sugar, packed
  • 0.5 cup (100g) granulated white sugar
  • 1 large egg, room temperature (50g)
  • 1 tbsp (13g) pure vanilla extract
  • 1 tbsp (20g) dark molasses

Instructions:

  1. Melt the butter. Heat the 226g of unsalted butter until just liquid, then set it aside to cool for about 5 minutes until it is warm but not hot.
  2. Whisk the sugars. Combine the 200g dark brown sugar and 100g white sugar with the melted butter in a large bowl.
  3. Add the wet aromatics. Stir in the 50g egg, 13g vanilla, and 20g molasses until the mixture looks glossy and smooth.
  4. Sift the dry base. In a separate bowl, whisk together the 190g flour, 4.6g baking soda, 3g salt, and 3.9g cinnamon.
  5. Merge the mixtures. Gradually add the dry ingredients to the wet until no white streaks remain. Note: Do not overmix here; stop as soon as it is combined.
  6. Fold in the oats. Add the 240g of old-fashioned oats and stir by hand until every oat is coated in dough.
  7. Chill the dough. Let the bowl sit in the fridge for at least 30 minutes until the dough feels firm to the touch.
  8. Scoop and space. Portion out 24 balls of dough (about 2 tablespoons each) onto lined baking sheets, leaving 5cm of space between them.
  9. Bake the batch. Place in a preheated 175°C oven for 10 minutes until the edges are golden and the center looks slightly underdone.
  10. Cool on the pan. Allow the cookies to rest on the hot sheet for 5 minutes until they set and can be moved without breaking.