SOFT OATMEAL COOKIES
2 sticks butter, softened (1 cup)
1 cup sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 heaping teaspoon cinnamon (optional but good)
3 cups quick-cooking oats
Beat butter and both sugars together until fluffy.
Beat in eggs one at a time, then stir in vanilla.
Whisk together flour, soda, salt and cinnamon. Blend into butter mixture.
Stir in oats. Chill at least one hour or up to a day.
Preheat oven to 375. Spray cookie sheets. Roll dough into 1” balls and put 2” apart. Flatten each with a wet fork dipped in sugar. Bake 8-10 minutes. Let cool on cookie sheets 5 minutes, then place on wire rack to cool all the way. Can be frozen.
Gilding the lily: Toss in a handful of raisins, chopped dried cherries or cranberries, or mini-chocolate chips when you add the oatmeal.