MAKES ABOUT 24 COOKIES
Do not use instant or quick oats. See the sidebars that follow the recipe.
|
1 |
cup (5 ounces) all-purpose flour |
|
¾ |
teaspoon baking powder |
|
½ |
teaspoon baking soda |
|
½ |
teaspoon salt |
|
14 |
tablespoons unsalted butter, softened but still cool |
|
1 |
cup (7 ounces) granulated sugar |
|
¼ |
cup packed (1¾ ounces) light brown sugar |
|
1 |
large egg |
|
1 |
teaspoon vanilla extract |
|
2½ |
cups (7½ ounces) old-fashioned rolled oats |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 3 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl; set aside.
2. Using stand mixer fitted with paddle, beat butter, granulated sugar, and brown sugar at medium-low speed until just combined, about 20 seconds. Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer, scraping down bowl as needed. Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds, scraping down bowl as needed. Reduce speed to low, add flour mixture, and mix until just incorporated and smooth, about 10 seconds. With mixer still running, gradually add oats and mix until well incorporated, about 20 seconds. Give dough final stir to ensure that no flour pockets remain and ingredients are evenly distributed.
3. Working with 2 tablespoons of dough at a time, roll into balls and space 2½ inches apart on prepared sheets. Using fingertips, gently press each dough ball to ¾-inch thickness.
4. Bake 1 sheet at a time until cookies are deep golden brown, edges are crisp, and centers yield to slight pressure when pressed, 13 to 16 minutes, rotating sheet halfway through baking. Transfer sheet to wire rack; let cookies cool completely before serving.