Ingredients
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1 cup (2 sticks) unsalted butter, room temperature
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2 1/4 cups packed light brown sugar
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2 1/4 cups old-fashioned oats
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3 tbsp all-purpose flour
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1/2 tsp ground cinnamon
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1/4 tsp ground allspice
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1/8 tsp ground ginger
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1 tsp salt
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1 large egg, beaten
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1 tsp vanilla extract
Steps
1
Preheat oven to 375°F. Line 2 large cookie sheets with parchment.
2
In a medium saucepan, combine the butter and brown sugar. Heat on medium and cook until butter is melted, stirring often. Remove from heat. In a medium bowl, combine the oats, flour, cinnamon, allspice, ginger, salt, egg, and vanilla. Add mixture to the melted butter and stir until combined.
3
By tablespoon, in batches, drop the mixture onto prepared pans, spacing 2 inches apart. Bake 5–8 min., until golden brown. Cool cookie sheets on wire racks 5 min. Using parchment, transfer cookies onto wire rack to remove from pans. Cool completely on wire rack. To store, keep in a sealed container at room temperature for up to 1 week.
Tips
Once cookies are completely cool, sandwich a thin layer of melted chocolate or dulce de leche in between them.
When adding the batter to your cookie sheet, make sure to leave a full 2 inches between the edges of each mound to allow cookies to spread. If your cookies spread so much that the edges touch once baked, simply use the edge of a butter knife or thin spatula to separate them once they are out of the oven but before they have cooled and hardened."
