Start by gathering all your ingredients and tools. You’ll need all-purpose flour, baking powder, salt, cinnamon, vegetable oil (or melted coconut oil), granulated sugar, brown sugar, eggs, vanilla extract, rolled oats, and any mix-ins you like (chocolate chips, raisins, chopped nuts, etc.). Line a baking sheet with parchment paper and set aside. This will make cleanup a breeze and ensure the cookies don’t stick to the pan.

Preheat your oven to 350°F (175°C). Baking at this temperature ensures the cookies bake evenly and develop a golden crust.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisking ensures the baking powder and salt are evenly distributed throughout the flour, which is crucial for even rising and flavor distribution.

In a separate bowl, whisk together 1/2 cup of vegetable oil (or melted coconut oil), 1/2 cup of granulated sugar, 1/2 cup of brown sugar, 2 large eggs, and 1 teaspoon of vanilla extract. The oil replaces butter in this recipe, giving the cookies a tender crumb without weighing them down. Whisk the wet ingredients until smooth and fully combined.

Gradually add the wet ingredients to the dry ingredients, stirring just until the dough comes together. Be careful not to overmix—the dough should be slightly sticky but not overly wet. Overmixing can lead to tough cookies, so stop mixing as soon as everything is incorporated.

Stir in 2 cups of rolled oats and any mix-ins you like—chocolate chips, raisins, chopped nuts, or even shredded coconut. These add-ins give the cookies extra texture and flavor, making each bite a little more exciting. If you’re using chocolate chips, toss them in a little flour before adding them to the dough to prevent them from sinking to the bottom during baking.

Scoop the dough onto the prepared baking sheet, using about 1 tablespoon of dough for each cookie. Since these cookies don’t spread much during baking, press the dough balls down slightly with your fingers or the back of a spoon to ensure they bake evenly. Leave about 2 inches of space between each cookie to allow for slight spreading.

Bake the cookies in the preheated oven for 8-10 minutes, or until they’re golden brown around the edges but still soft in the center. Keep an eye on them toward the end of the baking time, as ovens can vary. If the tops are browning too quickly, you can loosely cover the pan with foil to prevent burning.

Once the cookies are baked, remove them from the oven and let them cool on the baking sheet for 5 minutes. This allows them to firm up slightly before transferring them to a wire rack to cool completely. If you’re planning to store or freeze the cookies, make sure they’re completely cool before packing them away.