Ingredients
Method
Instructions
- In your single mixing bowl, whisk together the flour, baking soda, and salt until well combined. This ensures even distribution of the leavening agents throughout your cookie dough.
- Add the softened butter, brown sugar, and granulated sugar to the same bowl. Use a sturdy spoon or spatula to mix until the ingredients are well combined and creamy. The mixture doesn't need to be perfectly smooth - just well incorporated.
- Add the egg and vanilla extract to the bowl and mix until everything is thoroughly combined. The mixture should be smooth and uniform in texture at this stage.
- Stir in the old-fashioned oats until they're evenly distributed throughout the dough. If you're adding raisins, chocolate chips, or other mix-ins, fold them in now. The dough will be thick and slightly sticky.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for 15-20 minutes. Meanwhile, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Butter temperature matters - use softened butter that yields slightly when pressed but still holds its shape. Don't overmix once you add flour and oats. Chilling is key for proper cookie shape. Customize with your favorite mix-ins like nuts, cranberries, or chocolate chips.