A delicate, grown-up oatmeal cookie. Serve these with vanilla or coffee ice cream.

Yield: about 12 dozen cookies.

2 cups unsalted butter, at room temperature
4 cups sugar
¼ cup vanilla extract
1 cup all-purpose flour
6 cups rolled oats
1 teaspoon kosher salt

1. Place the butter and sugar in the bowl of a mixer fitted with a paddle, or in a food processor fitted with a steel a blade, and mix until creamy. Scrape down the sides of the bowl, add all the remaining ingredients, and mix again. Form the dough into four 1½–inch-diameter logs, cover with parchment paper, and refrigerate at least 1 hour and up to 1 week, or freeze up to 2 months.

2. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

3. Slice the dough into ⅛-inch thick rounds and place them 2 inches apart on the prepared sheet. Bake until golden brown throughout, about 10 to 12 minutes. Allow the cookies to sit on the sheet for no more than 2 minutes, and then transfer then to a wire rack to cool. Let the baking sheet cool between batches. Set aside to cool completely. The cookies can be stored in a resealable plastic bag for 3 to 4 days.

From Warehouse to Your House: More than 250 Simple, Spectacular Recipes to Cook, Store, and Share When You Buy in Quantity (Simon & Schuster, 2006)