a tale of three cookies: part 3

This is the final recipe I tried on my quest to find the perfect oatmeal cookie. Overall I think these were the best cookies of the bunch. Thin and chewy, with that golden crispy edge, we ate these cookies up fast. They even stayed crisp and chewy for a few days after. I think I'll add some coconut or raisins or maybe even some chocolate chips next time. So glad I finally found an oatmeal cookie to love.

* cookie #1, cookie #2, cookie #3

1 C butter

1 C sugar

1/2 C brown sugar

1 egg

2 tsp vanilla

1 2/3 C flour

3/4 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1 1/2 C quick cook oats

1. Preheat oven to 350. In a stand mixer, combine butter and sugars until fluffy. Add egg and vanilla and mix.

2. In a bowl, combine flour, salt, cinnamon and baking soda. Add to butter mixture and mix. Next add oats and mix again.

3. Roll dough into golf ball sized balls and place on a parchment-lined baking sheet. Take a glass and wet the bottom. Dip the glass into some white sugar. Flatten each ball with the glass(you'll have to re-dip the glass every once in a while). Bake for about 10-12 minutes or until edges just turn golden. These cookies spread A LOT while baking so don't put too many on a sheet. Let them sit on the baking sheet for one minute before transferring to a cooling rack.