Oatmeal Cookies

Whenever fall rolls around, I tend to want oatmeal.  I really like oatmeal cookies, but they always cause a bit of a controversy in my house.  I love oatmeal raisin and like oatmeal chocolate chip; but Husband hates raisins and isn't real fond of chocolate chips in his oatmeal cookies.  So in my house, oatmeal cookies mean just oatmeal.  The problem with this is that there are very few oatmeal cookie recipes without something in them and--I say through years of experience--taking the something out usually results in sub-par cookies.  So I invented this recipe. The abundance of flavors helps cover up the lack of somethings, making a cookie that is very wonderfully simple.

Makes 36 cookies

1 cup butter, at room temperature
1 cup dark brown sugar, firmly packed
1/2 cup sugar
1 teaspoon vanilla
1 tablespoon molasses
2 eggs
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
1/2 cup whole-wheat flour
2 cups quick-cook oatmeal
2 cups flour

1. In mixing bowl of an electric mixer, beat butter and sugars until combined.  Add vanilla, molasses, and eggs.  Beat at medium speed until fluffy.  Scrap sides and add salt, baking soda, cinnamon, and whole-wheat flour.  Stir at low speed until all are incorporated.  Scape sides again and add oatmeal, then flour.  Beat just until incorporated.
2. Grease a large cookie sheet or line it with parchment paper.  Spoon cookie dough by tablespoons onto prepared cookie sheet.  Bake cookies in a 375 degree oven for 9-11 minutes or until edges and bottoms of cookies are deep golden.  Cool before storing.  Store cookies in an airtight container with waxed paper between any stacked layers to prevent cookies from sticking together.