These are very soft, moist, chewy, AND … are flourless!
Mix together:
4 cups oats
2 cups brown sugar
1 cup raisins
½ - 1 cup coconut
1 cup chopped nuts (pecans or walnuts)
¼ cup sesame seeds (optional)
1 cup vegetable oil
Let sit for at least several hours but it’s best if you have time, to let sit overnight.
ADD:
3 beaten eggs,
1 tsp salt
1 tsp almond extract
Use a cookie scoop and place onto a parchment lined baking sheet that has been sprayed with non-stick cooking spray.
Bake at 325 for 11 – 15 minutes.
A little helpful hint: Stir the cookie mixture occasionally while scooping the cookies onto the baking sheet as sometimes the liquid will settle to the bottom.
A little about the history of these cookies:
This recipe came from Springville - that means they are good because any recipe that I ever received from Springville UT was a winner – Springville always had amazing bakers and amazing cooks! A friend, Kathryn Stokes, whom I met when Kimlan became friends with her little girl when they started kindergarten together shared this wonderful cookie recipe with me and it soon became one of our family favorites. It took a little getting used to when making because at first, the cookies went all over the place in the oven while baking. When I started using a cookie scoop and switched to sprayed parchment paper, I met with great success! They are so YUMMY and another one of those treats I can’t stop eating once I start!
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