- 1 cup butter, softened
- 2 cups brown sugar
- 2 eggs
- 1 1/2 teaspoon vanilla extracts
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoon ground cinnamon
- 3 1/2 cups of quick cooking oats
- Optional: chopped almonds, chopped pecans, raisins...
- In a medium bowl, cream together butter and brown sugar. Beat in eggs one at a time, then stir in vanilla. In a separate bowl combine flour, baking soda, salt, and cinnamon; stir into the creamed mixture. Mix in oats. Cover, and chill dough for at least one hour.
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. Roll the dough into walnut sized balls, and place 1 inch apart on cookie sheets. Flatten each cookie with a large fork dipped in sugar, or with your hand.
- Bake for 12 to 18 minutes in preheated oven, or until the edges start to brown. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
To add nuts or raisins; you can mix them in with the rolled oats, or sprinkle them on top of the shaped cookie.
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