2 1/4 cups (560 ml) quick cooking rolled oats

2/3 cup (150 ml) unbleached all-purpose flour

1/2 teaspoon (2.5 ml) ground cinnamon (optional)

1 pinch of salt

3/4 cup (180 ml) unsalted butter, softened

1 cup (250 ml) brown sugar

1 teaspoon (5 ml) vanilla extract

1 egg

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line two baking sheets with parchment paper.

In a bowl, combine the oats, flour, cinnamon, and salt. Set aside.

In another bowl, cream the butter, brown sugar and vanilla with an electric mixer. Add the egg and beat until smooth. With a wooden spoon, stir in the dry ingredients.

With a spoon, drop 45 ml (3 tablespoons) of dough per cookie onto the baking sheets, leaving 5-cm (2-inch) between each. With a floured glass bottom, lightly flatten the cookies.

Bake for about 14 minutes, until cookies have a golden brown underside. Cool on the sheet then transfer to a cooling rack. Bake the remaining dough the same way.

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