1. In a pot, combine the butter and brown sugar.
2. Place over medium heat and stir until the mixture melts into a smooth, thick paste (about 3–4 minutes). Remove from heat and let it cool for 2–3 minutes (so the eggs don’t scramble when added).
3. Stir in the egg until fully incorporated.
4. Add the vanilla extract and mix well.
5. Gently fold in the flour, salt, and rolled oats until just combined.
6. Line a baking tray with parchment paper. Scoop 1 tablespoon of dough per cookie onto the tray, spacing them 2–3 cm apart.
7. Dip a baking ring in water (to prevent sticking) and press down to flatten each cookie into a round shape. (Alternatively, wet your hands and shape into balls, then flatten slightly.)
8. Preheat your oven on 175° Celsius (347 Fahrenheit) on the fan setting. Bake for 7–8 minutes until the edges turn golden brown.
9. Let them cool on the tray.
10. This recipe makes around 20 cookies (1 tbsp of dough each).
11. Store in a metal container for up to 2 weeks (if they last that long!)

Enjoy ! Happy Holidays !