4 dozen cookies
3 cups uncooked quick-cooking oats
2 cups brown sugar, firmly packed
1 cup butter or margarine, softened
2 large eggs
1 teaspoon baking soda
2 teaspoons vanilla
1/2 teaspoon salt
1 1/2 cups all-purpose flour
Preheat oven to 375°F. Lightly grease cookie sheets using Pan Release or line cookie sheets with parchment paper.
Combine all ingredients except flour in large bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in flour by hand until well mixed. Drop dough by rounded tablespoonfuls, 2" apart, onto prepared cookie sheets.
Bake for 8 to 12 minutes or until edges are lightly browned. Remove from oven and cool on baking sheets for 1 minute. Remove from cookie sheet and place on wire rack until cool.
Chocolate Drizzled Oatmeal Cookies: Prepare and bake cookies as directed above. Melt 1/2 cup real semi-sweet or milk chocolate chips and 1 tablespoon vegetable shortening. Drizzle mixture over cooled cookies.
Stir in 1 cup of one of the following ingredients: mini real semi-sweet chocolate chips, raisins, chopped mixed dried fruit, sweetened flaked coconut or chopped pecans. Bake as directed above.
Dough is best when baked the day it is made. If dough is stored in the refrigerator, the oats absorb liquid and cause the cookies to be dry.
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