- 3 cups butter, softened
- 3 cups packed brown sugar
- 3 cups all-purpose flour
- 1 tablespoon baking soda
- 6 cups quick-cooking oats
- 1/2 cup sugar
- In a large bowl, cream butter and brown sugar. Combine flour and baking soda; gradually add to creamed mixture. Transfer to a large bowl; knead in oats.
- Shape into 1-1/2-in. balls, then roll in sugar. Place 2 in. apart on ungreased baking sheets. Flatten with a glass. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 8 dozen.
Originally published as Chewy Oatmeal Cookies in Country Woman September/October 2000, p41
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Reviewed Aug. 10, 2011
"excellent if you like crispy cookies! Thanks for the recipe!"