Ingredients:
1 cup unsalted butter, softened (225g)1 cup brown sugar1/2 cup white sugar2 eggs1 tbsp vanilla1.5 cups all-purpose flour1 tsp baking soda1 tsp cinnamon1/2 tsp salt3 cups old-fashioned oats (not instant)
Method:
1. Cream:
Beat butter + both sugars for 3 mins until fluffy. Add eggs + vanilla, beat again
.2. Mix Dry:
In same bowl add flour, baking soda, cinnamon, salt. Mix just until combined. Then add oats and fold with spoon. Dough will be thick like in your top photo. Chill dough in fridge 30 mins – very important for thick cookies.3. Scoop:
Use an ice cream scoop like in photo, scoop balls onto parchment paper tray. Leave 2 inch gap.4. Bake:
Bake at 175°C / 350°F for 10-12 mins only. They will look soft but will become firm and crackly like bottom photo as they cool. Don’t overbake.Result: Golden, chewy, buttery – exactly like your photo. Keeps 5 days in airtight box.