Recipe information
Yield
Makes about 24 cookies
Ingredients
Preparation
Step 1
Using electric mixer, beat sugar and butter until well blended. Beat in flour, vanilla extract, and salt. Stir in oats. Cover and refrigerate cookie dough 1 hour.
Step 2
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Roll dough by tablespoonfuls between palms into balls. Place dough balls on baking sheets, spacing 3 1/2 inches apart (cookies will spread during baking). Using bottom of drinking glass as aid, flatten cookies to 1 1/2-inch rounds. Bake until cookies are golden brown, about 11 minutes. Let cookies remain on sheets 1 minute. Using spatula, transfer cookies to racks and cool completely. (Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.)
