1. With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.
2. In a bowl, combine the flour, oats, baking soda, salt and cinnamon.
3. In another bowl, cream the butter, brown sugar and vanilla with an electric mixer. Add the egg and mix until smooth. With the machine running on low speed, or with a wooden spoon, stir in the dry ingredients.
4. With your hands, shape the mixture into 8 balls and arrange evenly spaced out on the baking sheet. Flatten the balls slightly until about ¾ inch (2 cm) thick.
5. Bake for 12 minutes or until the cookies are slightly golden. Let cool on a wire rack. Serve warm or let cool completely.

CHEF’S SECRET

The cookies are best enjoyed the same day they are made. You can refrigerate or freeze the balls of cookie dough and bake them whenever you like, without needing to thaw them first, by adding 1 to 2 minutes to the cooking time.

For oatmeal raisin cookies, add ½ cup (70 g) raisins to the dough.