Preheat the oven to 190°C (375°F). Line a cookie sheet with parchment paper and set aside.

In a large mixing bowl, beat together the softened butter, brown sugar, white sugar, and vanilla until light and fluffy. This step is what gives your cookies that soft but crispy texture, so take your time – about 2–3 minutes with a handheld or stand mixer.

Add the eggs and beat until well combined. The mixture will look a little looser and glossier. That’s perfect.

Sift the flour, baking soda, and salt straight into the bowl. I like to do this right over the top to make less of a mess, and it keeps everything light. Mix until just combined. Don’t overmix here, as we don’t want tough cookies!

Gently fold in the oats. The dough should be soft and slightly sticky but scoopable.

Scoop out the dough using a 1.5 tbsp cookie scoop (or a heaped tablespoon) onto a lined baking tray, leaving a bit of space between each one as they spread. Bake for 8–10 minutes until the edges are golden and crisp. If you like them extra crispy, leave them in for the full 10 minutes.

Let the cookies sit on the tray for 5 minutes before transferring them to a wire rack. They’ll firm up as they cool.