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  • 3/4 pounds (3 sticks) unsalted butter
  • 3 cups uncooked rolled oats (don't use instant)
  • 1 1/2 Tbsp all-purpose flour
  • 1 tsp salt
  • 1 3/4c sugar
  • 2 tsp vanilla extract
  • 2 large eggs, lightly beaten


  • heat oven to 325F. Cover a baking sheet w/ parchment paper
  • In a large saucepan over low heat, melt the butter. Let cool a bit and add all remaining ingredients except the eggs. Stir well to combine, then add the eggs. Mix until thoroughly incorporated
  • Place 1 1/2 tsp of batter at a time on the parchment, leaving at least 3 inches in between cookies. Flatten batter into a circle w/ a back of a spoon (DA: not needed). Bake for 13-15 minutes, or until just golden brown. Cool on wire racks (DA: don't, they're too soft -- cool on counter)