Cream together butter and sugars using an electric mixer. Continue mixing for 2-3 minutes, until the mixture has become relatively light in both color and texture.
Beat in the egg, vanilla bean paste and molasses.
In a separate bowl, combine the flour, oats, baking soda, salt, and cinnamon. Slowly mix this into your wet ingredients until the dough has an even consistency.
Roll tablespoons of dough into balls and place them on a plate. Do your best to make the balls as consistently shaped as possible.
Refrigerate the dough balls while you preheat your oven to 375 degrees F. Grease 3 baking sheets or line them with parchment paper or silicone baking mats.
Once your oven has preheated, transfer your cooled dough balls onto the prepared baking sheets. Bake for 10-12 minutes, until the cookies are slightly golden and have started to become crispy along the edges. Allow to cool on a wire rack for at least 30 minutes.