If you don't already know oatmeal cookies are a constant staple in my house. My dad doesn't like chocolate and all he ever requests is oatmeal cookies. Since I have no problem with making super yummy gooey cookies I almost always say yes. I actually found this recipe on a snapchat video from the Pioneer Woman and decided to break away from the oatmeal cookie recipe I usually use. These cookies had a lot of brown sugar in them which made them so yummy with the perfect texture in between soft and crunchy. I brought them to school the day after and let me tell you, they were finished in a heartbeat. They were that good.
What you need: makes 24 cookies
1 cup Salted Butter, Softened
2 cups Packed Dark Brown Sugar
2 teaspoons Vanilla Extract
2 whole Eggs
1-1/2 cup All-purpose Flour
1 teaspoon Salt
1/2 teaspoon Baking Soda
3 cups Old Fashioned Oats
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 vanilla. Add eggs, one at a time, scraping the bowl after each one.
Mix together the flour, salt, and baking soda in a medium sized bowl. Add it into the creamed mixture in 2 to 3 batches, mixing it until just combined. 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 12-13 minutes or until dark and chewy. If you'd like a crispier cookie, just cook a little longer!
Let them cool slight on the pan after removing from the oven, then transfer the cookies onto a plate for serving.
* Note: Add 1/2 cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.
recipe from: The Pioneer Woman