Kathy found the original of this recipe on the back of some package when she was really little, and she begged Mom to give it a try ASAP. Luckily, it never took much begging at our house for Mom to bake. After some minor adjustments, we humbly submit this as the best oatmeal cookie out there; its simple appearance is deceptive. This cookie is so chewy (even after a few days, though we bet you’ll have a hard time keeping them around long enough to confirm this) and melt-in-your-mouth amazing, this will be your go-to oatmeal cookie standard for life.
These cookies lack the traditional raisins or chocolate chips, but we guarantee with this recipe you will not miss them. These will be one of your favorites too!
1 cup butter, softened
2 cups sugar
1 T. molasses
2 tsp. vanilla
2 cups flour
2 tsp. cinnamon
1 ½ tsp. baking soda
2 cups quick oats
1 cup pecans, chopped (optional)
Preheat oven to 350˚
Cream together butter, sugar, eggs, molasses, and vanilla, scraping the bowl as needed.
In a separate bowl, combine flour, cinnamon, and baking soda.
Add the mixed dry ingredients (except oats) to butter mixture.
Stir in oats (and nuts, if adding) last.
Drop by teaspoonful on ungreased cookie sheet; space well on your cookie sheet, as they will spread a little more than most cookies. Bake for 11 minutes or until edges are just golden brown. Do not over bake! Allow to cool slightly; then remove to cooling rack. Store in airtight container.