Ingredients
- 2 c. uncooked quick oatmeal
- 1 c. firmly packed brown sugar
- 1/2 c. veg. oil
- 1 lg. egg
- 1 teaspoon salt
- 1/2 teaspoon vanilla
- 1/2 c. raisins
Instructions
- ON FIRST DAY: Mix oatmeal and brown sugar in large bowl.
- Add in oil and stir well.
- Cover bowl with foil and allow to stand at room temperature, at least 12 hrs.
- ON SECOND DAY: Combine egg, salt, vanilla in small bowl.
- Beat 1 minute.
- Add in to cereal mix.
- Add in raisins.
- Stir till well mixed.
- The mix won't stick together but it will after baking.
- Line baking sheet with foil.
- Use tsp.
- to spoon cookie mix onto foil.
- Place about 2 inches apart.
- Bake at 325 degrees till brown around edges, about 12-14 min.
- Remove foil and cookies and place on rack for cooling.
- A rack will prevent cookies from getting soggy on the bottom.
- When the cookies are cool, they can be removed easily from foil.
- Yield: about 3/1 2 to 4 dozen cookies.
- To keep crisp, store in airtight container.
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