oatmeal cookies

from epicurious / gourmet 9/1999

Not the best I've ever had -- that recipe is in my cookbook -- but damn passable. I made them at work today. Ahh, the Delafield house ... :-)

  • 1 3/4 cups old-fashioned rolled oats
  • 3/4 cup all-purpose flour
  • 3/4 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 sticks unsalted butter, softened
  • 1/3 cup packed light brown sugar
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 teaspoon vanilla

Preheat oven to 375F. Grease baking sheets. Stir together oats, flour, cinnamon, baking soda, and salt. Beat together butter, brown sugar, and granulated sugar in a large bowl with an electric mixer until light and fluffy. Add egg and vanilla and beat until combined well. Add oat mixture and beat until just combined.

Drop dough by heaping tablespoons 2 inches apart onto baking sheets and flatten mounds slightly with moistened fingers. Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until golden, about 12 minutes total. Transfer to racks to cool.

Makes 24 cookies.

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