Light, delicate and simple, they’re the perfect cookie to enjoy with tea / coffee.
2 cups (200 g) oats
1/2 cup (70 g) all purpose flour
1/2 teaspoon kosher salt
1 cup (200 g) granulated sugar
16 tablespoons (224 g) unsalted butter, at room temperature
1 1/2 teaspoons pure vanilla extract
1 egg (60 g, out of shell) at room temperature, beaten
Preheat your oven to 325°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
In a large bowl, place the oats, flour, salt and sugar, and whisk to combine well. Create a well in the center of the dry ingredients and add the butter, vanilla and egg, mixing to combine after each addition.
The dough will be quite soft. Place the dough by the heaping teaspoonful about 2-inches apart on the prepared baking sheets. Place in the refrigerator until the dough is firm (about 10 minutes—if you’re in a rush, use the freezer). Remove from the refrigerator and roll each mound of dough into a ball and flatten into a 1/2-inch disk, still 2-inches apart from one another.
Place in the center of the preheated oven and bake until the cookies are browned around the edges and set in the center (about 10 minutes). Allow to cool on the baking sheet until firm. It isn’t possible to move them when they first come out of the oven.