Place the flour in a medium bowl, sift in the baking soda and cinnamon, and whisk together.

Whisk together the sugars in a small bowl, breaking up any lumps.

Warming the bowl of needed until it has the consistency of mayonnaise and holds a peak when the paddle is lifted.

Scrape down the sides and bottom of the bowl. Scrape the seeds from the vanilla bean, add them to the butter mixture, and mix on low speed for about 30 seconds to distribute the seeds evenly, stopping to break up any larger pieces.

Add the oats and pulse on low about 10 times to combine.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 160 degrees celsius (convection or standard). Line two sheet pans with silpats or parchment paper.

Using the ice cream scoop, divide the dough into 6 equal portions, 145 g each. Roll each one into a ball between the palms of your hands. (The dough can be shaped in advance).

The cookies are very large; bake only 3 on each pan. With a short end of the pan toward you, place one cookie in the upper left corner, one in a lower left corner and the third one in the center toward the right side of the pan.

Bring the dough to room temperature before baking.

Reversing the positions of the pans halfway through baking.

Set the pans on a cooling rack and cool for 5 to 10 minutes then transfer the cookies to the rack to cool completely.

You will need a 2 1/2 inch ice cream scoop. Cookies baked in a convection over will have a more even colour and will not spread as much as those baked in a standard oven.