Think chocolate chip cookies without the chocolate and with lots more brown sugar. That's basically what these cookies are in a nutshell. And the thing that gives chocolate chip cookies that amazing flavor is the brown sugar, so...you already know what these cookies are going to be. Amazing, that's what.Sure, you can add in some chocolate chips or nuts if you really want to, but they really don't need it. They're slightly chewy and slightly crunchy and have just the right amount of sweetness. Serve these up with milk and they really hit the spot. Enjoy!
- 1 stick salted butter, softened
- 1 stick unsalted butter, softened
- 1 cup packed dark brown sugar
- 1 cup packed light brown sugar
- 2 tsp. vanilla
- 2 eggs
- 1 1/2 cups flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 3 cups old-fashioned oats
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.
Source: Adapted from The Pioneer Woman