These crispy oatmeal cookies are a delightful treat, perfect for any occasion.
Preheat your oven to 350°F and line three baking sheets with parchment paper.
Using parchment paper prevents sticking and makes cleanup a breeze.
In a mixing bowl, whisk together the flour, baking powder, and baking soda.
Sifting the dry ingredients ensures even distribution and prevents lumps.
In another bowl, beat the butter, granulated sugar, and brown sugar together until creamy.
Make sure the butter is at room temperature for easier mixing.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Scrape down the sides of the bowl to ensure everything is mixed evenly.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Stir in the oats using a rubber spatula until evenly distributed.
Fold gently to maintain the texture of the oats.
Divide the dough into 24 equal portions and place them on the prepared baking sheets.
Use a cookie scoop for uniform sizes.
Bake one sheet at a time for 13-16 minutes, rotating halfway through, until the edges are golden brown.
Keep an eye on the cookies to prevent overbaking.
Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cooling on the baking sheet helps the cookies set properly.
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