1 1/2 cups (375 ml) unbleached all-purpose flour

1 1/2 cups (375 ml) quick-cooking rolled oats

1/2 teaspoon (2.5 ml) baking soda

1/4 teaspoon (1 ml) salt

1/2 cup (125 ml) unsalted butter, softened

1 1/4 cups (310 ml) brown sugar

1/4 cup (60 ml) canola oil

1 teaspoon (5 ml) vanilla extract

1 egg

With the rack in the middle position, preheat the oven to 190 °C (375 °F). Line two large baking sheets with parchment paper.

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

In another bowl, cream the butter, brown sugar, oil, and vanilla with an electric mixer. Add the egg and beat until smooth. At low speed or with a wooden spoon, combine with the dry ingredients.

With a 60 ml (¼ cup) ice cream scoop, place six to seven dough balls on each baking sheet. Press the balls so that they are about 2-cm (¾-inch) thick.

Bake one sheet at a time for about 12 minutes or until lightly browned. Let cool on a wire rack. Serve warm or cold.

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