1. Preheat the oven to 180 C (350 F).

2. Heat a pan to medium-high heat and add the rolled oats. Toast the oats for about 8-10 minutes or until golden brown. Stir often to prevent burning! Once toasted, set aside and allow to cool.

3. Add the softened butter and all the dry ingredients to a mixing bowl and mix until combined.

4. Add the eggs to the batter and mix on medium-high until well combined. Your batter may have some tiny butter bits, but that’s okay; it will come together in the next step.

5. Add the toasted and cooled rolled oats and mix until just combined. Your cookie batter should be sticky enough that it sticks to the mixer but not so dense that you can’t mix it. If your batter looks too runny, add flour, one tablespoon at a time.

6. Roll the batter into equal-sized balls using an ice cream scoop or your hands and place them on a baking sheet, about 1-2 inches apart. You can leave the cookies rounded or flatten them with your hand or a fork to your desired shape.

7. Place them in the oven and bake for 15-20 minutes or until golden around the edges.