1/2 cup butter, softened
3/4 cup light brown sugar
1 teaspoon vanilla extract
1 1/3 cups roalled oats (oatmeal)
1/8 teaspoon salt
Whipped Cream Dipping Sauce:
3/4 cup heavy cream
1/4 cup sour cream
1 tablespoon sugar
- Heat oven to 350 degrees F. In a large bowl beat butter and sugar to combine. Add vanilla, beating to combine.
- Add oatmeal and salt, mixing to combine.
- Drop cookies by level teaspoon on baking sheet, 3-inches apart. Bake 8 minutes or until lacy and flat. Let cool on rack about 3 minutes until just firm. Move to rack to cool completely.
- Whipped Cream Dipping Sauce: Whisk heavy cream, sour cream and sugar together until light and holds a soft peak.
Dough can be tightly wrapped and stored in the freezer up to 6 months.