1/2 cup unsalted butter at room temp. Ask a question about this ingredient
1/4 cup white sugar Ask a question about this ingredient
1/2 cup light brown sugar Ask a question about this ingredient
2 teaspoons vanilla extract Ask a question about this ingredient
1/4 teaspoon salt (slightly heaping) Ask a question about this ingredient
5 tablespoons flour (1/4 cup + 1 tablespoon) Ask a question about this ingredient
1 1/2 cup old-fashioned (not instant) oatmeal Ask a question about this ingredient
Optional: 1/3-1/2 cup toasted chopped walnuts; or chopped semi-sweet chocolate (or mini-chocolate chips); or 3-4 Tablespoons dried currants; or any combo there of, just don’t overdo the fixing to cookie ratio.* Ask a question about this ingredient
Beat butter and sugar together. Next, beat in vanilla, salt and flour. Mix in oats until evenly incorporated, then any optional ingredients, if you’re using them.
Ask a question about this stepRefrigerate dough (covered) for at least an hour; I’ve often left it overnight. Take out of fridge a little while before next step, to make it a bit easier to roll.
Ask a question about this stepPreheat oven to 375 degrees. Roll balls from scant tablespoons of dough. Space them about 3” apart on a parchment lined pan. Flatten each ball to about ¼” thick – the bottom of a small glass works well.
Ask a question about this stepBake for 10-12 minutes, turning pan midway, until cookies' edges are brown and centers are slightly bubbly. Remove pan from oven - If any have spread together, separate with a knife or spatula edge while still very soft.
Ask a question about this stepLet sit 2-3 minutes to firm up a bit before removing with a spatula to a cooling rack; cool before eating. Stores well in an airtight container.
Ask a question about this step* Personally, I like these best 'as are,' but if you’re inclined to dress them up, they’re pretty delicious with any of the optional additions too.
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Amanda is a co-founder of Food52.
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