I ran across these when I saw a list of Ree Drummond’s (The Pioneer Woman) suggestions for easy and delicious holiday cookies. Brown sugar? Check! Oatmeal? Check! Butter? Check! A parade of ‘what’s not to like’ in a cookie. Have a go at them!
INGREDIENTS
1 cup (two sticks) salted butter, softened
2 cups packed dark brown sugar
2 tsp vanilla extract
2 eggs, at room temperature
1-3/4 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda
3 cups old-fashioned oats
DIRECTIONS
Preheat the oven to 350˚F.
In the bowl of an electric mixer (or using a hand mixer), beat together the butter and brown sugar until fluffy.
Beat in the vanilla.
Add the eggs, one at a time, beating after each addition and scraping the bowl as needed.
In a medium bowl, whisk together the flour, salt, and baking soda.
Add the flour mixture to the butter mixture in 2 to 3 parts, mixing until just combined after each addition.
Mix in the oats until just combined.
Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto a lightly greased cookie sheet, spacing them a couple inches apart.
Bake for 12 to 13 minutes or until dark and chewy. If you’d like a crispier cookie, just cook a little longer!
After removing them from the oven, let the cookies cool slightly on the pan, then transfer the cookies onto a plate for serving.
TIPS and SUGGESTIONS
Note that the recipe calls for salted butter. I’m not sure when it became de rigueur to use unsalted butter, but for sure when using recipes handed down from forebears (like these seem to be), grandma probably never used unsalted butter – she probably didn’t even know about it.
These cookies spread, so be mindful when spacing them to bake. More than a couple of inches may be better.
For some added crunch and flavor, add 1/2 cup finely chopped pecans or walnuts. Some dried cranberries would give them a more festive look, as well.
never 2 old 2 start cooking 