- 4 tablespoons unsalted butter, softened
- 3 tablespoons sugar
- 2 tablespoons flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2/3 cup rolled oats
- Preheat oven to 350. Line two baking sheets with parchment paper. In a medium bowl, mix 4 tablespoons softened butter, 3 tablespoons sugar, 2 tablespoons all-purpose flour, 1 teaspoon vanilla extract and 1/4 teaspoon salt until smooth. Mix in 2/3 cups rolled oats.
- Drop firmly packed teaspoons of dough 2 inches apart onto baking sheets. Bake until golden, rotating sheets halfway through, 12-15 minutes. Cool on sheet 1 minute; with a very thin spatula, transfer to paper towels to cool completely.
Suggested Beverage: double espresso
Recipe Notes: Makes 18-24. Store these cookies for up to one week in an airtight container at room temperature.
My Notes: These are the easiest cookies ever. Light and crispy, they are not traditional chewy flour-based cookies.
Tim's Rating: 8/10 ("I could eat 45 of these.")
Liz's Rating: 8/10