Oatmeal Crunchies

Makes about 4 dozen | Buttery and crunchy, these homely cookies are perfect with milk. Customize them by adding chopped nuts, raisins, coconut, crushed plaintain or potato chips, chopped dried fruits or chocolate chips.

November 13, 2017

Ingredients

  • 2 cups unbleached flour
  • 1 teaspoon baking soda, strained to remove any lumps
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1½ cups light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1½ cups oatmeal (not instant)

Instructions

Preheat oven to 350 degrees. Line baking sheet with parchment.

Combine all dry ingredients except for oatmeal in a bowl and set aside. In large mixing bowl, beat butter, brown sugar and vanilla until fluffy. Add eggs one at a time and beat well. On low speed, add flour mixture just until blended. Add oatmeal and any add-ins. Drop by heaping spoonfuls onto cookie sheet. Bake 10-12 minutes, reversing cookie sheet halfway through baking. Remove from oven and let stand for a minute or two before using a spatula to remove them to a rack to cool thoroughly. Store airtight.

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Ingredients

  • 2 cups unbleached flour
  • 1 teaspoon baking soda, strained to remove any lumps
  • ¾ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1½ cups light brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1½ cups oatmeal (not instant)
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