Recipe tips
- Make certain your butter is at room temperature
- Whip butter for 3-4 minutes along with brown sugar
- Use real vanilla, not imitation
- Use Old Fashioned Oats – not quick cook oats. Old Fashioned Oats are thicker and hold together better in these cookies.
- Add sweetened dried cranberries
These cookies are perfect for making ahead of time and freezing.
My grandmother used to make batches of cookies and freeze them. She always had cookies to serve if anyone dropped over for a visit.
My sister also freezes cookies, but not to serve to company. She likes to eat them frozen! She pulls out one at a time and eats them in their hard frozen state.
To freeze
- Allow cookies to cool completely on a baking rack
- Place cookies in an airtight container or a freezer bag
- Arrange cookies in a single layer
- Place a piece of parchment paper or waxed paper on top of cookies and add another layer of cookies
- Freeze container in a flat position
- Cookies will last up to three months in a deep freezer
To thaw
- Remove cookies from freezer
- Let sit for at least 2 hours at room temperature
I’m making this recipe for the 3rd time this month
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