1 cup (250 ml) lightly packed brown sugar

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

2 teaspoons (10 ml) vanilla extract

1 egg

1/2 cup (125 ml) flour

1 teaspoon (5 ml) baking powder

1 1/2 cups (375 ml) rolled oats

Place the rack in the middle position of the oven.

Preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.

In a bowl, cream the brown sugar, butter and vanilla with an electric mixer until the mixture is light and fluffy. Add the egg and blend well.

In a bowl, combine the dry ingredients. Add them with a wooden spoon to the previous mixture.

For each cookie, drop about 45 ml (3 tablespoons) of dough on the baking sheet. Flatten slightly. Bake 6 cookies at a time for about 17 minutes or until lightly browned. Allow to cool completely and store in an airtight container.

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