Ingredients

• 2 cups Instant Rolled Oats
• 1 cup Brown Sugar
• 1 tsp Baking Soda
• 1 cup Unsalted Butter or Margarine
• 2 Eggs
• 3/4 tsp Salt
• 1 cup Sugar
• 2-1/2 cups Unbleached White All-Purpose Flour

Instructions

1. Cream butter and sugars until light and fluffy; add eggs and beat thoroughly. Sift flour with soda and salt. Stir into batter mixture, add rolled oats. Drop from a teaspoon about 2 inches apart on greased cookie sheets. Bake at 375° for 10 to 12 minutes or until delicately browned.
   
   
   
   Makes 24 servings.
   
   
   
   

1. Butter should be cool to the touch and slightly soft, but not squishy. Your finger should leave an indent, but not press through the butter.

2. Even though this is a no-chill recipe, a short rest, even 15–30 minutes, lets the oats hydrate, and the flour fully absorb moisture for softer, thicker cookies. 

3. Always start with a cool baking sheet. Putting dough onto a warm pan can cause cookies to spread before they even hit the oven.

4. Every oven runs a bit differently. For chewy cookies with soft centers, start checking at 8 minutes. For crispy cookies, bake for a minute or two longer.