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Cream butter and sugar. Add the egg and vanilla and blend. Mix together the dry ingredients and gradually add to the wet. Cover and refrigerate 1 to 2 hours.
Lightly grease cookie sheets, or line with parchment paper. In a large bowl, cream together butter and sugar until light and fluffy. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using. Preheat the oven to 375°f. Lightly grease (or line with parchment) two baking sheets. First start by browning your butter, set it aside for it to cool for 10 minutes. In a medium sized bowl, whisk together the flour, oats and baking soda. Preheat the oven to 350°f.
Mix together the dry ingredients and gradually add to the wet. Cover and refrigerate 1 to 2 hours. Preheat oven to 350 degrees f (175 degrees c). Lightly grease cookie sheets, or line with parchment paper. In a large bowl, cream together butter and sugar until light and fluffy.
Preheat oven to 350 degrees f (175 degrees c). Lightly grease cookie sheets, or line with parchment paper.
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Cover and refrigerate 1 to 2 hours. Preheat oven to 350 degrees f (175 degrees c). Lightly grease cookie sheets, or line with parchment paper. In a large bowl, cream together butter and sugar until light and fluffy. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with salt, if using.