If you do lose a few to breakage, that’s OK: these cookies also make a fantastic topping for ice cream.

Ingredients

2 1/2 cups oatmeal (preferably not the instant kind)
2 1/4 cups light brown sugar
3 tablespoons flour
1 teaspoon salt
1 cup (2 sticks) melted butter
1 egg
1 teaspoon vanilla

Preparation

Preheat the oven to 375 F.

Put the oatmeal, sugar, flour, and salt into a medium-large mixing bowl. Add the melted butter and stir well, then mix in the egg and vanilla. Blend well.

Place teaspoon-sized balls of the dough onto cookie sheets. Leave at least 2 inches between each piece, these cookies spread a lot while baking.

Bake for 7 minutes or until the cookies are light brown.

Notes

• These cookies tend to stick to the tray unless you either use a Silpat baking mat or grease the trays. Waiting for the cookies to cool a bit before pulling them off the cookie tray also helps get them off without breaking.
• If you really want to go for sugar overload, add chocolate: drizzle a little melted chocolate on top of the cookies, or even go all-out and dip the cookies into melted chocolate.