Ingredients:
- ⅓ cup unsalted butter
- 1½ cups rolled oats (not quick-cooking). Use organic oats if you need to guarantee that they are completely gluten-free.
- ½ cup granulated sugar
- ¼ cups dark brown sugar, firmly packed
- ½ cup chopped walnuts (optional)
- ½ cup chocolate chips(optional)
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 1 egg
- Melt the butter and set aside to cool. Place all ingredients in a medium sized bowl and mix gently by hand or at lowest speed of an electric mixer.
- Mound the dough into a ball and refrigerate for 20 minutes. (don’t skip this step)
- Preheat oven to 350* F. Line cookie sheets with parchment or silpats.
- Form the chilled dough into 1″ balls and place on baking sheets. The cookies won’t rise, but will spread out slightly.
- Bake for 13-15 minutes or until the degrees are browned and the tops of the cookie are medium golden.
- Remove from oven and cool on the baking sheet, (about 10 minutes) before removing using a spatula. The cookies should peel off the parchment easily.
- Makes 2 dozen cookies.
