This recipe is at least 80 years old. It was given to me by my mother-in-law and it was her mother's recipe. This is one of those amazing recipes that has only a few ingredients and they simply taste wonderful together. Light, crispy, buttery and oaty. Is that even a word? Well it is now!
You can make these one of two ways, either as a drop cookie or slice and bake them. They are heavenly either way!
Ingredients1 cup butter, softened
1/2 cup brown sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1 teaspoon vanilla
2 cups oatmeal, any variety
MethodCream softened butter with vanilla and brown sugar. Add remaining ingredients, mixing well. Roll into balls and press with a wet fork.
Let me talk about that for a minute. When I was a little girl I used to bake cookies with my maternal grandmother. Oh, the days we spent in the kitchen together. She taught me that instead of a floured fork, (which added a bit more flour the cookie) she would use a small bowl of water and a fork. Dip the fork into the bowl, knock off the excess and press down the cookie. I never used a floured fork again. I even do my peanut butter cookie hatch marks that way. Boy I miss those days in the kitchen with my grandmother, she was the sweetest woman I think I have ever met.
Anyway, back to the recipe. You can roll and flatten the cookies, or roll them into a log, then wrap them in waxed paper and put them in the fridge for several hours, or over night. Then when you are ready to bake, simply slice into 1/4" slices. Bake them on a parchment lined baking sheet, about 2" apart in a 325° F oven for 15 minutes or until golden brown. Let cool slightly, then remove to a cooling rack to cool completely.
Makes 2 dozen 3" cookies.