Old-Fashioned Farm House Oatmeal Cookies
Author: Nancy Baggett
Ingredients
  • ¾ cup (1½ sticks) unsalted butter, cut into chunks
  • 2 cups old-fashioned rolled oats
  • Scant 1½ cups packed light or dark brown sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon, optional
  • ¼ teaspoon salt
  • 1 large egg, at room temperature
  • 1⅓ cups unbleached all-purpose white flour, plus more if needed
Instructions
  1. Baking Preliminaries: Position a rack in the middle of the oven; preheat to 350 degrees F. Grease one very large or two regular-size baking sheets or coat with nonstick spray.
  2. In a large heavy saucepan over medium heat, melt the butter, stirring, until mostly melted. Remove from the heat. (Alternatively, in a large microwave-safe bowl, microwave the butter on 50 percent power, stopping and stirring every 25 seconds just until mostly melted.)
  3. Thoroughly stir the oats and 1 tablespoon water into the butter. Let stand for 5 minutes so the oats can hydrate. Vigorously stir in the sugar, cinnamon, baking soda, and salt until thoroughly incorporated. Vigorously stir in the egg, then the flour until very well blended. If the dough is very soft, stir in 1 to 2 tablespoons more flour. If it is still soft, let stand to firm up for 5 minutes.
  4. With well-greased hands, pull off portions and roll into 1-inch balls. Space 2½ inches apart to allow for spreading. With the fingertips, pat down the balls until about 2-inches and evenly thick in diameter. Bake (middle rack) 7 to 10 minutes, or until tinged with brown all over and barely firm in the center tops. Let stand on the pans to firm up 3 minutes, then transfer to wire racks using a spatula. Cool completely before packing for storage; keep airtight up to 10 days. Or freeze airtight for up to 1 month. Makes 25 to 30 3-inch cookies.
Recipe by KitchenLane at http://kitchenlane.com/2014/10/easy-delish-one-bowl-oatmeal-cookie.html