Today is Veterans Day so I would like to thank all past and present military members for their service to our country!
We have been expect snow here, we knew it was coming and of course I am thrilled. It was predicted that we would get the seasons first snowflakes today and indeed we did!
So naturally, when it snows…I want to bake! I had been eyeing this recipe for a few weeks now but had to wait till my challenge was over in October.
Time is moving fast, really fast! I really am shocked that we are almost halfway through November. It’s time for me to start planning our Thanksgiving. We may be celebrating it with friends this year, which would be a nice change.
Let’s get back to these amazing cookies. I know, many people do not care for oatmeal or oatmeal cookies but if you are going to try one or if you think you need to try a different recipe, these are IT! You will not be disappointed.
- 1 Cup Salted Butter, Softened
- 2 Cups Packed Dark Brown Sugar
- 2 Teaspoons Vanilla Extract
- 2 Whole Eggs
- 1-1/2 Cups All-purpose Flour
- 1 Teaspoon Salt
- ½ 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.
- Add ½ cup finely chopped nuts to the flour mixture if you'd like a nutty flavor and crunch.