In this post, we’re sharing our favorite recipe for homemade crisp oatmeal cookies. They’re easy to make, delicious, and perfect for any time of the day.
Ingredients
- 4 c. quick cooking oats
- 2 c. brown sugar, packed
- 1 c. salad oil
- 2 eggs, well beaten
- 1/2 tsp. salt
- 1 tsp. almond extract
Baking Instructions
- Mix oats, brown sugar and oil; let stand overnight or 8 hours. Preheat oven to 325°.
- Mix rest of ingredients into oat mixture. Drop by teaspoon onto greased baking sheet.
- Bake 15 minutes. Cool completely before removing from baking sheet.
Calorie: 150
Total cooking time:15 minutes
Difficulty level: Easy
The Great Oatmeal Cookie Experiment
There was this one time, I decided to get a little adventurous in the kitchen. No, I wasn’t planning on cooking a 10-course meal or making pasta from scratch. I was intent on making some good ol’ crisp oatmeal cookies. Now, before we dive into this, let me just say, baking is not really my forte. My past experiences have included cakes that resembled frisbees and cookies as hard as rocks. But I thought, hey, why not give it another shot? After all, they say third time’s the charm, right?
The Ingredients
First things first, I needed to gather all of the ingredients. I hunted down 4 cups of quick cooking oats, 2 cups of packed brown sugar, 1 cup of salad oil (which, for the life of me, I can’t figure out why it’s called salad oil and not just regular oil), 2 well beaten eggs, 1/2 teaspoon of salt, and 1 teaspoon of almond extract. Now, I’ve always found almond extract to be a bit elusive. It’s like the secret agent of baking ingredients, hiding behind the vanilla and peppermint extracts in the grocery store. But, after some intense searching, I finally found it.
The Preparation
The recipe called for mixing the cooking oats, brown sugar and salad oil, and then letting it stand for 8 hours or overnight. Now, I’m not the most patient person in the world. I’m the kind of guy who stands in front of the microwave and shouts, “Hurry up!” So, waiting for 8 hours was going to be a test of my patience. But I did it. I set the mixture aside and found other ways to entertain myself, like watching paint dry.
The Baking
After what felt like an eternity, I preheated the oven to 325°. Then, I mixed the rest of the ingredients into the oat mixture. The aroma of the almond extract filled the air, and for the moment, I felt like a professional baker. I dropped the mixture by the teaspoon onto a greased baking sheet, hoping that they wouldn’t turn into cookie puddles.
The Waiting Game
After 15 minutes of baking, the cookies were done. Now here’s where I faced a real challenge – waiting for the cookies to cool completely before removing them from the baking sheet. No one warned me that baking involved so much waiting! But, I managed to resist the temptation of eating hot cookies and let them cool.
The Taste Test
Finally, the moment of truth arrived – the taste test. With a little bit of trepidation, I took a bite. And you know what? They were good! They were more than good, they were delicious! It was a moment of pure joy, and I did a little happy dance right there in the kitchen. The cookies were crisp, slightly sweet, and had a hint of almond flavor.
The Aftermath
The crisp oatmeal cookies were a hit! Not only did I manage to not burn my kitchen down, but I also made cookies that were actually edible. It was a small victory, but a victory nonetheless! So, if you ever find yourself in doubt, just remember my story. With a little bit of patience and a lot of humor, you too can conquer the kitchen!
