It’s hard to go wrong with this classic cookie, and this recipe is especially easy — just five ingredients, including sunflower oil instead of butter, which means less saturated fat. Oatmeal may help lower cholesterol and is full of antioxidants. Good with a glass of milk as an after-school snack, or as part of a packed lunch or picnic. — AARP
- 1¾ cups rolled (old-fashioned) oats
- 2/3 cup packed light brown sugar
- ½ cup sunflower oil, plus more for the baking sheets
- 1 large egg, beaten
- ½ tsp pure vanilla extract
- Preheat the oven to 325°F (160°C). Lightly oil two baking sheets.
- Stir the oats, brown sugar, and oil in a bowl until well combined. Add the egg and vanilla extract and mix again.
- Drop heaping teaspoons of the batter on the baking sheets, spacing them 1in (2.5cm) apart. Flatten them slightly with the back of a fork. Bake for 15–18 minutes, or until golden.
- Let the cookies cool on the baking sheets for 1–2 minutes. Transfer the cookies to a wire rack and let cool completely.