Crispy Golden Oatmeal Delights

1. Preheat & Prep

Preheat your oven to 350 degrees F and align the rack to the middle position. Prepare 3 large (18- by 12-inch) baking sheets by lining them with parchment paper. Mix together the flour, baking powder, baking soda, and salt in a medium bowl until well combined.

2. Cream Butter & Sugars

Using a standing mixer with a paddle attachment, cream together the butter and both sugars on a medium-low speed until just blended, roughly 20 seconds. Increase the speed to medium and continue to mix until the mixture is light and fluffy, for about 1 minute longer. With a rubber spatula, scrape the sides of the bowl.

3. Incorporate Egg & Vanilla

Add the egg and vanilla extract to the mixture, beating on medium-low until fully integrated, about 30 seconds. Scrape down the bowl once more.

4. Blend in Dry Ingredients

With the mixer set to low speed, gradually add the flour mixture and blend until just smooth, around 10 seconds. Continue on low speed, gradually adding the oats, mixing until well combined, about 20 seconds. Perform a final stir by hand with the rubber spatula to ensure no pockets of flour remain and the ingredients are evenly distributed.

5. Shape & Bake

Divide the dough into 24 equal portions, roughly 2 tablespoons each, and roll them between your palms to form balls. Arrange the dough balls on the prepared baking sheets, spaced approximately 2.5 inches apart, 8 per sheet. Gently flatten each ball with your fingertips to a thickness of 3/4 inch.

6. Bake to Perfection

Bake each sheet individually until the cookies are a deep golden brown, the edges are crisp, and the centers are just firm when pressed, about 13 to 16 minutes. Remember to rotate the baking sheet halfway through the baking time. Once done, transfer the baking sheet to a wire rack and let the cookies cool completely on the sheet.