These cookies are simple, yet exquisite.  The brown sugar tastes caramelized, giving a rich toffee flavor and nice chewy texture that goes well with the oats.  These are definitely going to be one of my go-to cookies.  It’s especially good for anyone who isn’t that into chocolate.  While obviously cookies are always best when eaten hot from the oven, these maintain their chewiness once cooled too.  I doubled the recipe and got nervous that I’d have too many leftovers, but these are definitely a favorite, so I’m glad to have extras in the freezer!

Brown Sugar Oatmeal Cookies

Makes about 4 dozen (using a 2oz scoop)

Adapted from Pioneer Woman

• 2 cups unsalted butter, room temperature
• 4 cups dark brown sugar (light would be fine too if that’s what you have)
• 4 tsp vanilla extract
• 4 large eggs
• 3 cups all-purpose flour
• 2 1/4 tsp salt
• 1 tsp baking soda
• 6 cups old fashioned oats

Preheat oven to 350°F.

In a large bowl, beat together butter and brown sugar until light and fluffy.  Beat in the vanilla, then add eggs one at a time, mixing well after each addition.

Sift together the flour, salt and baking soda, then add into the creamed butter mixture in 3 batches, mixing until just combined.  Fold in the oats.

Scoop batter onto lightly greased, or parchment paper covered baking sheet.  Bake for 10-12 minutes, until beginning to brown on the edges and center is golden and set.  Let cool slightly, then remove to a wire rack to cool completely (I find this is easier to do if the cookies are on parchment paper and then you can just slide the paper onto a wire rack to cool).