The Home Cook: Oatmeal Cookies

Who here loves crumbles, crunches and brown betties? Who here loves the crumbles and crunches because of the luscious oatmeal topping? Who here secretly picks that divine topping off the crunches and crumbles hot out of the oven, knowing you'll scorch your fingers and tongues, but does it anyway because that hot buttery, sweet crunchiness is just that good?

Just my mom and I? Oh...well then, never mind.

Well don't go away just yet. See if you are a secret - or not so secret - topping picker (and I suspect there are more of you out there than are owning up to it) then you must go to your kitchen TODAY and make these cookies. Do not delay. Go get the butter, oatmeal, cinnamon out right now because these cookies are going to change your life. Well, perhaps that's a bit drastic...but your life will definitely be better once you have made these cookies, because these cookies...they are that buttery, sweet, cinnamony crumb topping. In a handy to eat form...no crunch or crumble assembly necessary.

If the promise of always chewy, spiced cookies isn't quite enough for you, they can also be drizzled in chocolate. I dare you to find anything wrong with them now.

(Drizzled) Oatmeal Cookies
Land o' Lakes Best of the Best Recipe Collection

1 cup Butter, softened
1 cup Brown Sugar, firmly packed
1/4 cup cold Water
2 1/2 cups uncooked Old Fashioned Oats
1 1/4 cups Flour
1 teaspoon Ground Cinnamon
1/2 teaspoon Baking Soda
1/4 teaspoon Salt

Preheat oven to 350. Combine 1 cup butter and brown sugar in a large bowl. Beat at medium speed until creamy. Add water; continue beating until well mixed. Reduce speed to low; add oats, flour, cinnamon, baking soda & salt. Beat until well mixed

Shape dough in to 1 1/2" balls. (Dough will be sticky.) Place 2" apart onto an ungreased cookie sheets. Flatten into 2" diameter with the bottom of a glass dipped in sugar. Bake for 12 to 15 minutes or until lightly browned on the edges. Remove from oven and let stand on cookie sheet for 1 minute, remove to wire rack and cool completely.

Drizzle

1 cup Powdered Sugar
3 Tablespoons Unsweetened Cocoa
1 teaspoon butter, softened
2 to 3 Tablespoons Milk

Combine all drizzle ingredients except milk in small bowl. Beat at low speed, gradually adding milk for desired drizzling consistency. Drizzle of cooled cookies.

The Cook's Notes:

- I don't do the drizzle, really these cookies just don't need it...but, it definitely isn't detrimental in anyway either.

- I line my cookies sheets with parchment for these...I find that the little buggers just don't like to part with my aluminum pans on their own.