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These special oatmeal cookies can be made completely gluten-free.
This recipe is provided through Masbia’s Emergency Trailer Drive. Masbia Soup Kitchen Network’s COVID-19 Relief Mobilization started in the beginning of March and is battling this historic food crisis with 500% more emergency food than before the outbreak. At the current rate, over twelve tractor trailer loads are given out every single week to the people standing on those unprecedented breadlines. Please consider sponsoring food during this historic food emergency.
2 and 1/4 cups old-fashioned oats (not quick-cooking or instant), divided (gluten-free, if needed)
1 cup dark brown sugar
1/2 cup plus 1 tablespoon Gefen Canola Oil
1 large egg, beaten
1 tablespoon Gefen Pure Vanilla Extract
1/4 teaspoon Tuscanini Fine Sea Salt
Place two cups and two tablespoons of oats into a large mixing bowl. Add the brown sugar; roll between your palms and knead with your fingers to thoroughly distribute the sugar into the oats.
Slowly drizzle the oil into the oats, mixing well, kneading with your fingers as you add it.
Allow the mixture to stand for an hour; this allows the oats to soak up the oil and soften slightly.
Preheat the oven to 325 degrees Fahrenheit. Line two cookie sheets or jellyroll pans with Gefen Parchment Paper. Set aside.
Make a well in the center of the oats. Pour in the egg, vanilla, and salt; mix well with a spoon until the mixture is pliable but holds together when pushed into a ball. Sprinkle in the remaining two tablespoons oats; mix well. Allow to stand for five minutes.
Using a large soup spoon, scoop out a full spoonful of batter, pressing against the side of the bowl for even shape and portions. Use a finger to slide the dough off the spoon onto the prepared sheets, leaving plenty of room for spreading (I bake six cookies to a sheet).
Bake for 10–12 minutes, until the tops of the cookies are not sticky. They will be soft but should not be wet; they will firm up as they cool. You can switch the trays halfway through for even baking. Turn off the oven. Open the oven door to let cool air in for a few seconds.
Close the door and let the cookies stay in the oven for 10 minutes. Remove from oven; after five minutes, transfer the cookies with a thin metal spatula to a cookie cooling rack until completely cool.
Yields 24 cookies
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