Prep 12 hrs
Cook 9 mins
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.
- 946.36 ml quick-cooking oats or 946.36 ml old fashioned oats
- 236.59 ml brown sugar
- 236.59 ml vegetable oil
- 2 eggs, beaten
- 2.46 ml salt
- 4.92 ml almond extract
- 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.
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.
I usually make this cookie with the original recipe (for over thirty years now) using two cups brown sugar, and I must say that I prefer the original, as these were not sweet, but they did not spread out thin or get as chewy when baked as the original recipe does.