My dear mother, Dawn, bakes dozens of cookies each week. Chocolate chip. Molasses. Peanut butter. Snickerdoodles. Oatmeal. {You get the idea.} There is rarely a time when speaking to her on the phone that she isn't pausing to pull a tray of cookies out from the oven or starting another batch. All of the grandkids know to expect cookies upon visits to her house. {And, truth be told ... so do I.}
She has a cute sign hanging on the wall of her kitchen. It reads, "A Balanced Diet is Having a Cookie in Each Hand." Boy, does she love that sign.
This recipe is one of her most-requested {aside from her Banana Chocolate Chip ones.} She's been making these for as long as I can remember. They are as magnificent and sinful as they look! As I type, my shirt is dusted with powdered sugar ... remnants of the two {okay, three} that I just devoured.
These cookies are slightly chewy in the center and have a wonderful texture from the oats. A good roll in powdered sugar prior to baking results in a beautiful, crackled, crinkle exterior that makes these oatmeal cookies next-level for sure.
Yields: 4 Dozen
