Bake until golden brown at the edges and set in the middle, about 15 minutes. It won’t come close to filling the sheet pan, and it’s fine if it’s an irregular shape as long as the depth is mostly even (you’re basically making one very large oatmeal cookie). Dump the mixture onto your parchment lined sheet pan and flatten it out with your hands until it’s about ¼ inch thick.
Mix just until the dry ingredients are fully incorporated, about 1-2 minutes. Turn the mixer to low speed, and add the flour, oats, baking powder, baking soda, and 1 gram (¼ teaspoon) salt.Scrape down the sides of the bowl, add the egg yolk, and mix on medium speed until the sugar granules dissolve and the mixture looks very pale (closer to white than yellow), about 2 minutes. Combine 57 grams (4 tablespoons) of the butter, 38 grams (2½ tablespoons) brown sugar, and the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high until the mixture looks fluffy and pale yellow, about 2-3 minutes.
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