Recipe by mandabears
These are an easy alternative to coconut or almond macaroons. This is similar to another overnight macaroon recipe, but that one uses more sugar. Try this really good cookie. Prep time includes overnight blending.
Top Review by cwring
What was Peg thinking?! I should have trusted my seasoned cook experience and figured these cookies would look and taste as bad as the ingredients implied - runny and oily. Why would this recipe require a greased cookie sheet? Next time I need a "sweet" that wouldn't take a lot of prep time, I will go with the Betty Crocker fail-proof saucepan chocolate brownie recipe.
- 4 cups quick-cooking oats or 4 cups old fashioned oats
- 1 cup brown sugar
- 1 cup vegetable oil
- 2 eggs, beaten
- 1⁄2 teaspoon salt
- 1 teaspoon almond extract
Directions See How It's Made
- In a large bowl mix oats, brown sugar and oil.
- Stand overnight at room temperature.
- Next day stir ingredients and add eggs, 1/2 teaspoon salt and almond extract.
- Drop by level tablespoons onto cookie sheets that have been sprayed with cooking spray.
- Bake at 325 degrees for 9-12 minutes.
- Let sit on cookie sheets for 1 minutes and then remove by spatula to a wire racks.