Prep 10 mins
Cook 8 mins
This makes about 6 1/2 dozen cookies. They break easily, so cool completely before taking from sheets.
- 1 cup quick-cooking oats, uncooked
- 1 cup sugar
- 7 teaspoons all-purpose flour
- 1⁄4 teaspoon salt
- 1 egg, slightly beaten
- 1⁄2 cup butter or 1⁄2 cup margarine, melted
- 2 teaspoons vanilla extract
- Combine the first 4 ingredients; mix well.
- Stir in remaining ingredients.
- Drop by 1/2 teaspoon 3 inches apart onto aluminum foil-lined cookie sheets.
- Bake at 350° for 6 to 8 minutes, or until edges are brown.
- Cool completely before removing.
Forgot about these cookies, made them about 15 years ago. Great. I used 1/2 white and 1/2 brown sugar. Really gives them a rich taste.
These were a big hit at Christmas. I processed the oats to give it a finer texture and peeled them pretty easily from the foil. I drizzled with melted chocolate chips . Don't make these on a rainy day. They don't get/stay crisp.
Really good. I used both brown and white sugar like another user and I also spiced them up with 2 tsp of ground ginger. Could have used more ginger though. I used aluminum foil too, but I think next time I'll try paper. Let the batter stand for 5 minutes or so so that you can get a neat round ball on the cookie sheet. This gives a rounder cookie in the end. Also found that 9-10 minutes was necessary to get good color.