Best Oatmeal Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 3 cups Rolled oats, old-fashioned

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 cup Brown sugar, light or dark
  • 1/2 tsp Cinnamon, ground
  • 1/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on goboldwithbutter.com

Ingredients

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup light or dark brown sugar
• 1/4 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 3 cups old-fashioned rolled oats (not quick cooking)
• Optional add-ins: 1 cup semi-sweet chocolate chips, chopped walnuts, or raisins

Directions

• Preheat oven to 350°F. Line sheet pan with parchment paper.
• In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 2-3 minutes. Add eggs one at a time, mixing after each. Add vanilla and mix until well combined.
• In medium bowl, combine flour, baking soda, salt, cinnamon and oats. Add to butter mixture all at once and mix on low until combined.
• Drop by rounded tablespoons onto prepared sheet pan, spacing about 2 inches apart. Bake until edges just begin to turn golden, about 9-11 minutes. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.