I'll warn you that this makes lots of cookies, but you can refrigerate the dough and make them as needed.
recipe adapted from a Ronald McDonald House cookie recipe
2 cups butter (4 sticks!), softened or partially melted
2 cups brown sugar, packed
2 cups white sugar
2 tsp vanilla
2 tsp salt
3 cups flour
2 tsp baking soda
6 cups quick-cooking rolled oats
Cream together butter, eggs, sugars, and vanilla until fluffy.
Sift together flour, salt and baking soda. Stir into butter mixture (I use the lightest setting on my mixer).
At this point everything has to be moved into a larger bowl.
Add oats and mix well. This is where I adapted the recipe. I don't like food in my food, so I left out the stuff, like raisins and nuts. But if you like that, you can put some in. Go ahead and ruin your cookies if you want.
The dough can be refrigerated at this point and cookies baked as needed.
Drop by teaspoonful 2 inches apart on a baking sheet. Bake at 350 degrees for 10 to 15 minutes. It takes about 12 minutes on my stone and 10 minutes on my regular uninsulated cookie sheet. I add 2 minutes when I bake them out of the refrigerator.
This is what they look like when I take them out. We like our cookies chewy and without other food in them.
This is what they look like after they've cooled. Yum!
I use my Pampered Chef (I think medium) scoop for these, and I get about 9-10 dozen cookies. Yes, I give some away.