Oatmeal Cookies

This is the Quaker Oats recipe. I'm recording it here in case Quaker decides to change things! I make a few very-minor modifications.

Ingredients

1 stick plus 6 TBSP butter, softened
¾ cup firmly packed brown sugar (I use light brown sugar.)
½ cup granulated sugar
2 eggs
1 teaspoon vanilla (I measure over the bowl, so I always have a bit more than a teaspoon).
1½ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon (I use a slightly heaped teaspoon)
½ tsp salt (I use an extra pinch or two, because I think the extra salt works well for oatmeal cookies. The salt is entirely optional for those on a low-sodium diet.)

Preheat oven to 350°F
Beat butter and sugars until creamy (I use my stand mixer, but an electric hand mixer works well, too)
Add eggs and vanilla and beat well
Add combined flour, baking soda, cinnamon, and salt; mix well
Add oats; mix well
Quaker says: "drop dough by rounded tablespoonfuls onto ungreased cookie sheets." I portion the dough with a 1½ TBSP disher onto a parchment-lined cookie sheet. I get consistent sized cookies with no pans to wash.
Quaker says: "bake 8 to 10 minutes or until light golden brown." It usually takes 14 to 16 minutes for me, but I make larger cookies, and the parchment paper might slow things down a bit.
Cool 1 minute on cookie sheet; remove to wire rack
Cool completely; store tightly covered.