A while back my son asked me to make oatmeal cookies “without anything else in them.” No raisins, no chocolate chips, just oatmeal. I had found a recipe on allrecipes.com for “Pioneer Cookies” a long time ago and thought it might fit the bill. The original recipe does contain raisins, but I knew I could just leave those out. Something that it’s missing that I’ve come to realize is really important in not just cooking, but baking, is salt. Lately, I’ve started noticing when recipes don’t contain salt and I wonder why. I mean, if there’s another ingredient that has salt in it, that’s fine, but if there’s no saltiness I’ve been adding some. And you know what? It’s a delicious decision. I’m not talking a lot here, either. Usually I’m adding at most 1/2 teaspoon and sometimes even just 1/4 teaspoon. That’s all a lot of baked goods need to go from tasting pretty good to tasting AMAZING. At least in my mind.
Here’s the recipe. Look for a printable version at the bottom of this page.
Ingredients
2 cups flour
½ teaspoon baking soda
½ teaspoon salt
1 cup margarine, softened
1 cup brown sugar
¼ cup milk
1 teaspoon vanilla extract
1 cup oats
Pre-heat the oven to 325 degrees F and line a couple of cookie sheets with some parchment paper. If you don’t have parchment paper, ungreased sheets are fine.
Combine the flour, baking soda and salt in a medium bowl. Set aside.
Cream together the margarine, brown sugar, milk and vanilla.
Gradually add the flour mixture and mix well.
Add the oats and stir to combine.
Use a cookie scoop to place the dough on the prepared sheets or drop by teaspoonfuls.
Bake for 8-10 minutes or until the undersides of the cookies are golden brown.
Remove to a wire rack to cool.
These are simple, delicious cookies. Here’s the printable version: Egg-Free Oatmeal Cookies
Enjoy!
The Egg-Free Baker 
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