Whether you make these crispy, sweet cookies for your kids as a special after-school treat or you bring them along to a football tailgate, expect rave reviews because people just can’t get enough of them!
Recipe by Sarah McCullen
Photographed by Joe Worthem
1 cup butter 2 ¼ cups light brown sugar, packed 2 ¼ cups oats
3 tablespoons flour 1 teaspoon salt 1 large egg, whisked 1 teaspoon vanilla extract
Preheat oven to 350°F. Line a baking sheet with parchment paper. In a skillet, melt butter over medium heat. Add brown sugar, and stir until bubbly. Turn off heat and add oats, flour, salt, egg and vanilla. Using a teaspoon, drop cookies about 2 inches apart to allow room for them to spread. Bake for about 6 minutes or until golden brown. Remove from heat and let cool on pan for 2-3 minutes before removing.