Recipe by nickie409
These cookies are tasty, thin, and crispy. This recipe is the easiest I have tried. Almost fool proof (unless you over bake them).
Top Review by Brenda.
These are yummy! I have to agree with one reviewer that the "dough" was way too soft. As a precaution I did grind up an extra 3/4 cup of oats and left them off to the side until everything was mixed up. I added the extra oats and 1/2 chopped pecans- YUM! The sweet brown sugar taste was delicious in these chewy cookies. I used parchment paper to line my pans and then cooled the cookies on the pans for about 4 minutes. They lifted right off. Made for Spring PAC 2009
- 1 1⁄2 cups quick oats
- 1 1⁄2 cups brown sugar
- 1 egg (beaten)
- 1 teaspoon vanilla
- 1⁄2 cup butter (melted)
- 1⁄2 teaspoon salt
- vegetable shortening (to grease cookie sheet)
Directions See How It's Made
- In a blender or food processor, blend 1 cup quick oats to a flour like consistancy.
- In a mixer, combine:oat flour" and brown sugar.
- In a separate bowl combine egg, vanilla, butter, and salt, mix well.
- Slowly pour"wet" mixture into"dry" mixture, mix to a thick batter consistancy.
- Stir in remaining 1/2 cup oats, mix well.
- Drop by level teaspoonfulls onto greased cookie sheet about 2-3" apart (do not put them any closer, they spread very thin).
- Bake at 350 for 8-10 minutes, or untill edges start turning golden brown.
- Remove from cookie sheet while still warm (do not leave them on cookie sheet, or they will harden to the bottom and you will have to re-heat them to soften them) and transfer to a wire cooling rack.
- Re-grease pan each time.