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!
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).