I was craving some cookies one afternoon last week, and in a miracle moment, my 2 year old took a nap. My 4 year old decided we needed some special time and was delighted to assist me in baking these new treats. I decided to make half a batch as recommended, and the other half with chocolate chips. I am shocked to say that I preferred them WITHOUT the chocolate. Re-read that last sentence. It is seriously shocking. I think I liked them better unadorned because the flavor reminded me so much of my grandmother's Ranger Cookies (which have oatmeal and rice krispies, and maybe coconut? I need to dig out the recipe. I've never made them myself, probably because I am sure they won't taste right). So, if you are looking for a delightful, rich oatmeal cookie, then your search ends here with these little gems from Ree.
Brown Sugar Oatmeal Cookies
-from The Pioneer Woman
- 2 whole glorious sticks of butter, softened
- 2 cups packed DARK brown sugar. Light brown won't give the same richness, so use at your own risk
- 2 eggs
- 1 1/2 cups flour
- 1 t. salt
- 1/2 t. baking soda
- 3 cups old fashioned oats
Beat butter and brown sugar together until light and fluffy. Add eggs one at a time, mixing well between each addition. In another bowl, stir together flour, salt, and baking soda. Add in small batches to the butter mixture until just mixed. Stir in oats until just combined. Drop your desired amount of dough (I like my 2T scoop. I grew up in a family where we like big cookies, OK?) onto a prepared cookie sheet, and bake at 350 degrees for 12-15 minutes or until done. If you want them crisp, cook for the full 15. I like them chewy, so stopped around 13. Do what you like.