When I was in high school, I was very friendly with a girl named Susan. Her mother made melt in your mouth cookies that I loved. Of course, I got the recipe from her. I was surprised when I realized that oatmeal was a main ingredient, because I really didn’t taste the oatmeal in them. When I make a big assortment of cookies for a party, I like to make these. But because they are so delicate, they need a plate just for themselves.
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- 1 cup unsalted butter (2 sticks) at room temperature
- 1/2 cup granulated sugar plus more for dipping
- 1 cup unbleached flour
- 1/2 teaspoon salt (1/4 teaspoon if you are using salted butter)
- 1 1/2 cups quick oats
- 1 teaspoon vanilla
- confectioner’s sugar for sprinkling
Preheat oven to 375 degrees.
In electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. On very low speed, add flour and salt. Then on low speed, add oats and vanilla.
Grease cookie sheet with butter or margarine. Put about 1/4 cup of granulated sugar on a small plate. Then drop batter by teaspoons on cookie sheet , 4 to a row. Grease the bottom of a glass with butter or margarine. Then dip the glass into the granulated sugar on the plate and then press the sugar coated glass down on the cookie dough so that the cookies are about 1/4 inch high. Repeat dipping the glass in sugar and and flattening the cookie dough.
Bake cookies about 8 -10 minutes until they are lightly browned around the edges. Let them rest of the cookie sheet for a minute. Then gently transfer them to a cooling rack. Sift a light coating of confectioner’s sugar over them while they cool. You may need to sift sugar over them a second time if the sugar melts in the first time. You want to be able to see a light dusting of the confectioner’s sugar on the cookies.
