1. Heat the oven to 350°F (175°C). Line one or two baking sheets with parchment paper.
2. Beat the egg until light and pale yellow, about 1-2 minutes by hand or 30 seconds with a mixer (technique: beating to ribbon stage — the egg will thicken slightly and fall in a ribbon from the whisk).
3. Add the sugar, cream, and milk to the beaten egg and stir to combine.
4. In a separate bowl, whisk together the fine rolled oats, flour, baking powder, and salt. This is a dry sifting step — whisk until the leavening is evenly distributed.
5. Add the dry mixture to the wet mixture and stir until a soft dough forms. The dough will be slightly sticky but cohesive.
6. Turn the dough out onto a well-floured board and gently knead two or three times until smooth enough to roll. Roll to approximately 1/4-inch (6 mm) thickness.
7. Cut into rounds or desired shapes using a floured 2-inch (5 cm) cutter and place on the prepared baking sheets, spacing about 1 inch (2.5 cm) apart.
8. Bake at 350°F (175°C) for 10-14 minutes, until the edges are lightly golden and the centers feel just set when pressed lightly with a fingertip. The undersides should be pale gold. Avoid overbaking — these are thin, crisp cookies that continue to firm as they cool.
9. Transfer to a wire rack and cool completely before storing. Cookies will crisp further as they cool.
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