Ron Wilson

Ron Wilson

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Rita's soft oatmeal cookies



2 sticks butter, softened (1 cup)

1 cup sugar

1 cup packed brown sugar

2 eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

3/4 teaspoon salt

1 heaping teaspoon cinnamon (optional but good)

3 cups quick-cooking oats


Beat butter and both sugars together until fluffy.

Beat in eggs one at a time, then stir in vanilla.

Whisk together flour, soda, salt and cinnamon. Blend into butter mixture.

Stir in oats. Chill at least one hour or up to a day.

Preheat oven to 375. Spray cookie sheets. Roll dough into 1” balls and put 2” apart. Flatten each with a wet fork dipped in sugar. Bake 8-10 minutes. Let cool on cookie sheets 5 minutes, then place on wire rack to cool all the way. Can be frozen.

Gilding the lily: Toss in a handful of raisins, chopped dried cherries or cranberries, or mini-chocolate chips when you add the oatmeal.

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