Overnight Oatmeal Cookies
|Categories:||Cookies, Other Snacks, Quick & Easy, For Kids, Healthy|
|Keywords:||overnight, gluten-free, YUMmies|
|Serves:||Six dozen cookies|
|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!|
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DirectionsAdd 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!