Prep 10 mins
Cook 8 mins
Although the recipe calls for silver foil lined cookie sheets I like to use parchment paper.
- 1 cup quick-cooking oats, uncooked
- 1 cup sugar
- 2 tablespoons all-purpose flour, plus 1 teaspoon
- 1⁄4 teaspoon salt
- 1 egg, slightly beaten
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
- 2 teaspoons vanilla extract
- Combine oats, sugar, flour, and salt; mix well.
- Stir in remaining ingredients.
- Drop by 1/2 teaspoonfuls 3 inches apart onto aluminum foil-lined cookie sheets.
- Bake at 350 degrees F for 6 to 8 minutes or until edges are brown.
- Cool completely before removing.
I made these to go with homemade strawberry ice cream for a Mother's Day celebration. They were delicious! So light and crisp. Everyone raved about them. Next time I may add some finely chopped pecans as someone else suggested. Or maybe some cinnamon. They didn't last long and I have been asked to make them again. Be sure to line the baking sheet with parchment paper.
These are delicious and SO easy. Being a Southerner, I had to add a cup of finely chopped pecans. You may think a 1/2 teaspoon of dough isn't enough but they spread a lot. Ovens vary and I had to cook them about 12 minutes to get the golden brown color. I baked them to bring to a Super Bowl party and I'm worried that my husband will eat them all before we leave the house!
These were delicious tasting but nearly impossible to get off the pan in one piece! I might have made them too big, which would explain it! So keep 'em small! I liked this enough to try again soon.