Easy Oatmeal Cookies

Directions

1. Preheat oven to 350F line baking sheet set aside.
2. To a large bowl, add the egg, butter, sugars, vanilla and mix with a spoon aggressively for 90 seconds or until smooth and slightly fluffed, i.e. your bicep or shoulder should be burning if you've mixed well enough.
3. Add oats, flour, baking soda, salt and stir to combine.
4. Using a 2- Tablespoon cookie scoop, form mounds and place on cookie sheet spaced 2" apart.
5. Bake for about 10 to 13 minutes (short for super soft, longer for more well done) or until edges have set and tops are just set, even if slightly under cooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool.
6. Allow cookies to cool on baking sheet and don't use a rack.
7. NOTES
8. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
9. For Freezing form all dough into balls, freeze. To use, place on tray and bake a couple of minutes longer than normal.
10. You may consider baking only as many cookies as you desire and save the remaining dough to be baked in the future when desired.
11. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.
12. Oatmeal Chocolate Chip add 1 cup of chocolate chips.
13. Oatmeal raisin add 1 cup of Raisins.
14. M & M Oatmeal add 1 cup of M & M's
15. Cowboy Oatmeal add 1/3 cup of Cocnut,1/3 cup Pecans
16. 1/3 cup of Chocolate