Preheat the oven to 375º F (180º C). Line two baking sheets of about 17 x 13 inches (45 x 33cm) with parchment paper.
In a medium size bowl, combine the flour along with the cinnamon, baking soda and salt.
In a different big bowl, using an electric mixer, beat the butter and two types of sugar for 3 minutes until the mixture is lighter in color and turn fluffy.
Beat in the egg, molasses and vanilla extract. Beat for 1 more minute until fyully integrated.
Add in the flour and beat only 30 more seconds until you get a smooth mixture.
Lastly, stir in the rolled oats until everything´s well combined.
Using a spoon, forms small balls of about 1.18 inches (3 cm) in diameter (1.40 oz -40 gr- each). It can be done measuring 1 1/2 tbsp. You should get about 18 cookie balls.
Put the cookie balls on the baking sheets separated by 2 inches (5 cm) between each other so they do not stick when baking.
Bake for 12 to 14 minutes until slightly golden brown, when the center still looks as if it were raw (this is because they should be still soft).
Take out of the oven and let them cool down on a cooling rack for at least 5 minutes before eating.
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