My brother reminded me about these cookies from our childhood the other day. They are chewy and almost caramel in the middle, a little crispy on the outside, and really really simple to make. My mom made them when we were little, and neither of us had eaten them for a long time until my brother started making them recently. Of course I had to ask him to send me the recipe so I could try them out too.
On Friday night I mixed up the batter, because it needs to sit in the fridge for a little while, and then it took minutes the next morning to mound the mixture onto a baking pan and bake them up. I brought them to Community Garden work party, and my fellow fence-builders were very happy to try out these treats.
What you need:
- 2 cups rolled oats
- 1 cup brown sugar
- 1 egg
- 1/2 cup canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon almond extract
What you do:
- Combine all the ingredients in a bowl using a wooden spoon.
- Cover and refrigerate the mixture for about an hour, or overnight.
- Preheat the oven to 350F.
- Line a baking pan with parchment paper, then form the cookies into mounds. If you have a 2 tablespoon ice-cream scoop this could be used, or just a large spoon. You will find that bits of rolled oats scatter a bit, so just press them into the mound with your hands. You should get 12-15 cookies and be able to fit them on one pan.
- Bake for 12- 15 minutes. The edges should look caramely and bubbly, which will become crispy as they cool.
- After removing from the oven allow them to cool on the baking pan. After they are cool the edges will be crispy, and the inside will be chewy.