Soft, chewy, and flavorful oatmeal cookies -- enjoy these cookies as is or read on to add in raisins, nuts, and/or chocolate chips!
Make sure your butter is at room temperature before starting.
Using hand mixers, cream together the butter, brown sugar, and white sugar until light and creamy, at least 3 minutes. Beat in the egg and vanilla extract until smooth.
To make oat flour, blend up regular oats in a blender or food processor until they resemble flour. Measure to get a leveled 1/4 cup. Add to the same bowl on top of the wet ingredients: oat flour, baking soda, sea salt, cornstarch, cinnamon, and old fashioned oats. Beat until ingredients are well combined.
Add the flour (measure by spooning the flour in the measuring cups and then leveling). Mix until JUST combined. Cover dough tightly and chill for 1 hour. These cookies will spread without being chilled.
Preheat the oven to 350 degrees F. Scoop out balls of dough (if you have a food scale, do cookie balls about 1.7 ounces in size; this will yield exactly 15 cookies)
Line a cookie sheet with parchment paper or a baking liner. Place balls of dough (no more than 9 cookies at a time) on the cookie sheet. Return the tray of cookies to the fridge for 10 minutes.
Bake for 7-9 minutes or until lightly browned at the edges (even if the center looks a little under-done -- they cook a bit more after being pulled out of the oven). These cookies set up and become extremely delicious and chewy if they're slightly underbaked.
Err on the side of slightly under-baking these cookies for soft, chewy, and tender cookies! Add a sprinkle of sea salt if desired to the cookies. Cookies best enjoyed within 2-3 days.
*We love the hint of cinnamon in these cookies, but you can leave it out if you don't like. For more of a spiced oatmeal cookie, add 1/8 teaspoon of ground nutmeg and ground cloves in addition to the cinnamon.