Crisp Oatmeal Cookies (This is a no egg recipe if on an egg restricted diet.)

These seriously good cookies are a recipe from my daughter-in-law and one of her favorites.  She does not like nuts or raisins but loves oatmeal so it is the perfect cookie for her!

My first daughter-in-law (one of 2 named Julie) shared with me her favorite oatmeal cookie recipe and today is the first opportunity I have had to mix them up and bake them.  They are a pure oatmeal cookies without nuts and raisins but rather with sugared tops and a crisp bite.  Sounds like a cookie to love!

Ingredients for Crisp Oatmeal Cookies:

3 sticks room temperature butter
2 C. packed brown sugar
2 C. flour
2 C. quick oats
2 t. baking soda
1/2 t. salt

Preheat the oven to 300 degrees F.  Place parchment or silpat mats on baking sheets or grease lightly cookie sheets and set aside.

After rolling the dough into balls flatten with the bottom of a glass dipped in sugar and bake.

Using an electric mixer beat the butter and sugar together until creamy.  Stir together the dry ingredients, including the oats and add.  Beat until a dough forms.  Break off a walnut sized portion and form into a ball.  Place the balls of dough onto the prepared baking sheets.

Place a fourth cup of sugar in a saucer.  Wet the bottom of a drinking glass and dip it into the sugar.  Flatten the ball of dough with the sugared end of the glass and repeat dipping back into the sugar. 

Bake about 9-10 minutes.  Cool a bit before removing to cool completely.

NOTE:  This is a no egg recipe for those with egg allergy looking for a cookie recipe.  One of our nephews had an egg allergy when he was little so this would have been helpful recipe for them at that time.