These cookies are my DH’s favorite. I’ve been making for almost 30 years but DH says I don’t make them enough…oh well. They are easy to make but you do have to be careful when moving from the cookies sheet to the rack or they will break up.
1 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup butter, at room temperature
1 1/2 cups brown sugar, firmly packed
1 teaspoon vanilla
2 1/3 cups quick-cooking rolled oats
2 cups semisweet chocolate or butterscotch chips
1 1/2 cups chopped nuts (your favorite ~ optional)
Preheat oven to 350º.
Mix flour, baking soda, and salt in a small bowl and set aside.
In a large bowl, beat butter and brown sugar until creamy. Beat in eggs and vanilla. Gradually add flour mixture, beating until well blended. Stir in oats, chips, and nuts, if using.
Spoon 1/2-cup portions of dough onto greased baking sheets, spacing cookies 6 inches apart and 2 1/2 inches from edges of sheets. Grease bottom of a pie pan (I use cooking spray), dip in granulated sugar, and use to flatten each cookie into 5 inch circle. If necessary, press cookies lightly with your fingers to give them an even thickness.
Bake at 350º until edges are lightly browned, about 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer to racks to cool completely.
Makes 8-10 BIG cookies