The last two times I have made these I got rave reviews about how chewy they are and the Gluten Free ones are heaven to the GF crowd! Here’s to chewy cookies!!!
1/2 c. butter or margarine
3/4 c. firmly packed brown sugar
1 tsp. vanilla
3/4 c. flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1 1/2 c. oats (I think Quick Oats make a softer cookie, and if you are Celiac, be sure to use QUAKER brand.)
3/4 c. chocolate chips or raisins
Heat oven to 350F.
Beat butter and sugar together until creamy.
Add egg and vanilla; beat well.
Add flour, soda, cinnamon and salt. Mix well.
Stir in oats and chocolate chips or raisins.
Drop by tablespoon fulls onto ungreased cookie sheet.
Bake 10 minutes or just until the bottom edge starts looking golden.
Cool 1 minute on the cookie sheet; remove to a cooling rack.
Yield: 2 1/2 dozen
GLUTEN FREE VERSION: Omit the flour and soda and use 1 cup of Pamela’s GF Pancake and Baking Mix, and let the cookies cool on the cookie sheet 3-4 minutes rather than just 1 before removing to a cooling rack.