Brown Sugar Oatmeal Cookies

Even though it’s still in the 90’s here in New Orleans, I love the fall and once summer ends, I can’t help but want to start cooking and baking my favorite comfort foods. That includes cookies – all kinds. I saw this recipe on an episode of The Pioneer Woman and it got me craving this classic cookie.

I normally take recipes that I find online or see on TV and modify them but I followed this one pretty much to a t (I used unsalted butter and 1/2 cups less oats) and it was perfect. It’s a new favorite at my office and some of my co-workers even said it was “The best oatmeal cookie they ever had.” Now that’s saying something.

The dark brown sugar gives the cookies a soft texture but they stay crispy on the bottom and edges. It also gives them a great sugary, vanilla flavor.

So kudos to the Pioneer Woman for this awesome recipe. It will definitely be a go-to for me whenever I’m in the mood for oatmeal cookies.

Recipe:

• 2 cups packed Dark Brown Sugar
• 1 cup (2 sticks) Butter, softened
• 2 tsp Vanilla extract
• 2 Eggs, room temperature
• 1 1/2 cups All Purpose Flour
• 1 tsp Salt
• 1/2 tsp Baking Soda
• 2 1/2 cups old fashioned Oats

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer (or using a hand mixer), beat together the brown sugar and butter until fluffy. Beat in the vanilla. Add the eggs one at a time, scraping the bowl after each one.

Mix together the flour, salt and baking soda in a medium bowl. Add it into the creamed mixture in 2 to 3 batches, mixing 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 baking sheets, spacing them a couple inches apart. Bake until dark and chewy, 12 to 13 minutes. If you’d like a crispier cookie, just cook a little longer!