Overnight Oatmeal Cookies
OVERNIGHT OATMEAL COOKIES
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|1 c||canola oil|
|2 c||dark brown sugar, packed|
|4 c||quick-cooking oats|
MIX THOSE 3 INGREDIENTS WELL, THEN
LET SET OVERNIGHT (AT LEAST 8
HOURS) THE NEXT MORNING ADD:
|2 large||eggs, slightly beaten|
|1 tsp||vanilla extract — be generous!|
Cooked to Perfection
Ridgefield, WA (pop. 4,763)
Member Since Oct 2010
This came from my 1st hubby's grandmother, who I was unknowingly related to, but didn't find out until I was 50! (I'd been adopted as an infant, but searched and found my biological family.) The recipe is simple, contains NO FLOUR! and it's the favorite cookie of both my daughters and me. They are chewy, crunchy, and all 'round YUM-my! Try adding other things, too: like dried cranberries, walnuts, etc.!
Add last three ingredients and mix well. Mixture will be sticky but not smooth, like most cookie dough. Drop by teaspoonful onto ungreased cookie sheet, 2 inches apart. (I like to use an ice cream scoop--the kind that scoops the dough out of the scoop-- as it makes the cookies more full & even, they look nicer! Like Mrs. Field's does!) Bake at 350 degrees, in preheated oven, for 18-20 minutes. These cookies will be golden, with brown edges and bottoms. Remove immediately and cool on a wire rack. I have also dipped them in melted chocolate, after cooling—either sideways, one half; or dipping the cookie bottoms only. WARNING: Guard well, or they'll disappear in a flash!