Sometimes Basic is BEST — Basic Oatmeal Cookies

June has almost come and gone and I noticed I hadn't posted even one recipe this month! It's been busy around here—anniversary celebrations, family graduations, a cooking class, writing projects, working on family history, gardening, fun with friends . . . the list goes on.  i did make these cookies—a basic recipe  I mixed up for Neighbor to Neighbor earlier this month as a late night venture. 

Sometimes Basic is BEST!

OR, for Beyond the Basics, try

Oatmeal Cookies, Quaker Oats Vanishing

Oatmeal Cookies, World's Best

Basic Oatmeal Cookies : 2 to 3 dozen cookies depending on size of scoop

1 cup (2 sticks) butter, at room temperature or butter flavored Crisco

1 cup light or dark brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla 

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups old-fashioned rolled oats or quick cooking

1. Preheat oven to 350°F. Line sheet pan with parchment paper.
2. In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 2-3 minutes. Add eggs and vanilla and mix until well combined.
   
3. In medium bowl, combine flour, baking soda, salt, and cinnamon. Add to butter mixture all at once and mix on low until combined. Then, add oats and mix until just combined.
   
4. Drop by rounded tablespoons onto prepared sheet pan, spacing about 2 inches apart. Bake until edges just begin to turn golden, about 8-9 minutes. 
   
5. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.
   

Recipe without photos . . . Basic Oatmeal Cookies : 2 to 3 dozen cookies depending on size of scoop

1 cup (2 sticks) butter, at room temperature or butter flavored Crisco

1 cup light or dark brown sugar

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla 

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

3 cups old-fashioned rolled oats or quick cooking)

1. Preheat oven to 350°F. Line sheet pan with parchment paper.
2. In bowl of stand mixer fitted with paddle attachment, or in large bowl with hand-held mixer, beat butter, brown sugar and sugar until creamy, about 2-3 minutes. Add eggs and vanilla and mix until well combined.
3. In medium bowl, combine flour, baking soda, salt, and cinnamon. Add to butter mixture all at once and mix on low until combined. Then, add oats and mix until just combined.
4. Drop by rounded tablespoons onto prepared sheet pan, spacing about 2 inches apart. Bake until edges just begin to turn golden, about 8-9 minutes. 
5. Let cool on pan for 5 minutes, then transfer to wire rack to cool completely.