Oatmeal Cookies II
These oatmeal cookies need only pantry staples and no eggs or butter. Vegetable oil and a little water take the place of dairy and eggs, and brown sugar gives the cookies their chew and caramel flavor. The recipe comes from the New York chapter of Food Not Bombs, so it is built to be cheap and easy to scale. It halves or doubles without trouble, and leftover dough bakes into granola.
Instructions
Grease a baking sheet and heat the oven to 191 °C (375 °F).
Put the oil, brown sugar, water and vanilla in a large bowl and mix well until the sugar is evenly blended into the liquid.
Add the oats, flour, salt and baking soda, and stir until no dry flour remains and the dough holds together in a thick, sticky mass.
Drop the dough onto the greased sheet in lumps about 1 inch across, spacing them about 3 inches apart so they have room to spread.
Bake for 10 to 12 minutes. The cookies are ready when they have begun to brown. Serve them once they have cooled slightly.
If you stir in extras such as ½ cup of nuts, dried fruit or chocolate chips, expect a looser dough. Any leftover dough can be spread thinly on a cookie sheet and baked, turned every 4 to 5 minutes, to make crunchy granola.
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