@white.blank.space: My kids went for the chocolate chip ones. I like the cranberries. One step I don’t skip: letting them rest in the fridge for 20–30 minutes before baking. It gives the oats time to hydrate for soft, chewy cookies OAT COOKIES ⅓ cup olive oil 1 egg ¼ cup sugar ½ tsp ground ginger ½ tsp ground cinnamon Pinch of ground nutmeg ½ tsp salt 1 tsp vanilla extract 2 tbsp honey ⅓ cup all-purpose or white whole-wheat flour ¼ tsp baking soda 1½ cups quick oats Chocolate chips or dried cranberries, for topping 1. Whisk the olive oil, egg, sugar, spices, salt, vanilla, and honey or molasses until smooth. 2. Stir in flour and baking soda, then oats. 3. Scoop into roughly 2-tbsp portions onto a parchment-lined baking sheet. Flatten to ¼ inch thick with damp fingers, leaving space between cookies. Press your chosen toppings into the dough. 4. Refrigerate for 20–30 minutes. Meanwhile, heat the oven to 350°F. 5. Bake on the middle rack for about 14 minutes, until the edges start to brown and the centers are still a little soft. 6. Let them firm up on the baking sheet for 10 minutes, then transfer to a cooling rack. #oatcookies #homemadecookies #homebaking #homemadesnacks

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