Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, mix together the oats, flour, cinnamon, baking soda, and salt.

In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg and vanilla extract to the butter mixture, beating until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges are golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations & Tips

For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. If you prefer a chewier texture, replace half of the rolled oats with quick oats. For a hint of spice, consider adding a pinch of nutmeg or cloves along with the cinnamon. You can also substitute whole wheat flour for a portion of the all-purpose flour for a heartier cookie. If you’re a fan of raisins, add 1/2 cup of raisins to the mix for a classic oatmeal raisin flavor.