Peggie’s Almond Oatmeal Macaroons
📜 Collection: Unknown Twenty Five | ✍️ Attribution: Peggie | 📂 Category: Desserts Delightful almond oatmeal macaroons made with thin flaked oats and brown sugar, left to stand overnight for the best texture. These cookies bake up golden brown with a sweet nutty aroma.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 12 mins | 8 hours | 24 cookies |
🔪 Key Equipment
- Mixing bowl
- Cookie sheet
- Spoon
Ingredients
Mix Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 cups | Thin flaked oats | Dry |
| 2 cups | Brown sugar | Packed |
| 1 cup | Vegetable oil | None |
Add in AM
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2 | Eggs | Beaten |
| 1/2 tsp | Salt | None |
| 1 tsp | Almond extract | None |
Instructions
Step 1: Mixing and Resting
- In a large bowl, mix 4 cups thin flaked oats, 2 cups brown sugar, and 1 cup vegetable oil together.
- Let the mixture stand overnight.
Step 2: Adding and Baking
- In the morning, add 2 eggs, 1/2 tsp salt, and 1 tsp almond extract to the oat mixture and stir well.
- Drop the batter from a spoon onto a greased cooky sheet.
- Bake at 350°F to 375°F until the edges are golden brown and set.
💡 Make-Ahead & Storage: The initial oat, brown sugar, and oil mixture can be left to stand overnight before adding the remaining ingredients.
Original Recipe Scan
