Melt butter and brown sugar over a medium low heat. Once the butter has melted and the brown sugar is no longer grainy turn off heat.
½ cup butter, 1 cup brown sugar
Allow mixture to cool for a few minutes, then fold in oatmeal
1 cup rolled oats
Let mixture rest for 30 minutes. This allows the mixture to cool and also the oatmeal to soften slightly
Preheat oven to 375°F
Sprinkle flour on top and mix in
2 tablespoons flour
Add egg, vanilla and salt and mix well
1 egg, 1 teaspoon vanilla, 1 dash salt
Place small mounds of batter on a cookie sheet lined with parchment paper or a silicone matt
Bake in a 375°F preheated oven for 4-5 minutes
Allow cookies to cool on cookie sheet before removing. To remove, pick up a corner of the parchment paper and pull the paper back. Grab the cookie and place on a cooling rack
To roll cookies, allow cookies to partially cool. As soon as the cookie is able to separate from the paper, remove it. It will still be very soft. Carefully roll the cookie around a round handle of a wooden spoon. Hold rounded cookie in place for 15-20 seconds, then remove and place on a cooling rack seam side down.
Notes
I used a teaspoon full of batter for each cookie. If the batter stick in the spoon, use another spoon to help ease the batter out.
A teaspoon creates a cookie that's about 3 inches in diameter. A tablespoon creates a large 4 ½ inch cookie
No need to spread the batter. It will spread out as it cooks
Leave plenty of space between each cookie. You don't want them running into each other. The maximum number of cookies I did per cookie sheet was eight.
The cookies cook very quickly. Check them at 4 minutes. You want the cookies bubbly and golden around the edges.
If rolling the cookies, you have a small window of time. The cookie needs to cool enough to handle and so it holds its shape, but not too cool or it will be brittle and snap. When doing this by myself, I could usually roll two cookies per batch. Then they became too cool.
These cookies are fragile and break easily. Save any broken pieces to sprinkle over ice cream!
Store cookies in a large airtight container. I didn't have any issues with the cookies sticking to each other. If you live in a humid area, you may want to separate each layer with a piece of parchment paper.