Preheat oven to 350 degrees Fahrenheit. Prepare a cookie sheet.
In a bowl, using a whisk or wooden spoon, mix the oil, sugars, egg, vanilla, and cinnamon together.
Add the rest of the ingredients and mix until incorporated. Don’t overmix.
Shape into cookies and place on a cookie sheet.
Bake for 11 minutes (nine minutes if you like very soft cookies).
Directions
About
Notes:
Store the cookies in an airtight container at room temperature for up to five days. For longer storage, refrigerate them for up to two weeks or freeze for two to three months.
Variations:
Don’t have patience to shape the cookies? Press the whole thing into a 9x13-inch pan, bake for 20 minutes, and enjoy your oatmeal squares.
Description:
The Voice is a popular community magazine servicing Lakewood, Jackson, Toms River, Manchester and Howell. Entertaining, informative, relevant and high quality content is enjoyed by tens of thousands every week.
www.thevoiceoflakewood.com
WhatsApp 732-719-5348
What Cooks Are Saying
3 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion2 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Delicious and so easy! Looking forward to adding shredded coconut, nuts, fruits, etc to change it up and add texture.
Thank you, Faigy!
Oh and I replaced 1/2 cup of the flour with whole wheat flour. Came out delicious.
yum