1 stick of softened butter (1/2 cup) 2/3 cup light brown sugar, packed 1 egg
1⁄2 teaspoon vanilla extract
3⁄4 cup all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon salt
1 1⁄2 cups rolled oats (not those packets you microwave, but the plain old Quaker Oats in
a cylinder-shaped box will do well) If you like raisins, use 3⁄4 cup
If you like walnuts, use 1⁄2 cup chopped walnuts
Me? I eyeball about half a bag of chocolate chips. Yum.
Preheat oven to 350°F (175°C).
In a large mixing bowl, cream together with an electric beater the first four ingredients until they’re smooth and creamy. In another bowl, whisk the dry ingredients together (flour, baking soda, cinnamon, salt). No need to sift the flour or anything—just dump them all in and whisk till mixed. Stir this mixture into the butter/sugar (a wooden spoon will do just fine) and to this add the oats and whatever other yummy things you picked out. Stir until combined and then pop the bowl in the fridge for about 20 minutes (this will help prevent the cookies from spread- ing too thin when you bake them).
Put parchment paper on a baking sheet if you have it (if not, just make sure it’s a good nonstick baking sheet). Scoop out spoonfuls of the dough and keep them two inches apart. Bake for 10-12 minutes. Take them out when the edges look golden-brown but the tops and centers look a little raw (don’t worry—they’ll continue to bake a little when you take them out, and this will give you gloriously soft, chewy cookies). Let them continue to rest on the hot baking sheet for a few minutes and then proceed to stuff your face.
World peace. xoxo
Rosette ElGhossain is a list-making, shoe addict of a therapist who not-so-secretly wishes she were Ariel. Follow her magic on http://longbakethequeen.com/