Creamy butter, brown sugar and just a touch of molasses give these a wonderful flavor. Use old-fashioned oats for maximum chewiness and texture. And try as you might, I don't think you'll find a better oatmeal cookie recipe than this one. Perfect for a school lunch-box, picnic basket, or cookie jar just waiting for someone to visit!
Don't you hate it when your cookies spread thin and large all over your baking pan, bumping into each other and baking into siamese-cookies? The secret to keeping these thick and chewy is to refrigerate the dough for at least four hours - even overnight if you've got the time. Roll into golf-ball sized balls and place on parchment paper or silicone liners, and you'll be enjoying the sweet smells and chewy goodness in minutes!
And I've got one little one that actually prefers these simple and plain - no chocolate chips at all. And I have to tell you, simple is good too!