Makes 4 dozen
We love Susan Hammond’s recipe for Aggression Cookies. While light and dark brown sugar will both work, we prefer using milder light brown. We also favor the chewy texture of old-fashioned oats compared to the cakey texture of quick oats for this recipe.
| 3 | cups old-fashioned oats |
| 1 1/2 | cups packed light brown sugar |
| 1 1/2 | cups all-purpose flour |
| 24 | tablespoons unsalted butter , softened (3 sticks) |
| 1 1/2 | tablespoons baking powder |
| 1/2 | teaspoon salt |
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line two baking sheets with parchment paper. Combine all ingredients in large bowl and mix with hands until dough forms. Turn out dough onto lightly floured surface and knead for several minutes until pale and smooth, about 5 minutes. Roll dough into 1-inch balls and place 3 inches apart on prepared baking sheets.
2. Bake cookies, one sheet at a time, until edges are lightly browned, 10 to 12 minutes, rotating halfway through baking. Let cool 5 minutes on sheet, then transfer to wire rack and cool completely. Repeat with remaining cookies. Serve. (Cookies can be stored in airtight container at room temperature for 3 days.)