Preheat your oven to 325° and line several baking sheets with aluminum foil (shiny side up).
I have very hearty rolled oats and so I processed mine in the food processor just to break them down some.
Mix oats, flour, sugar and salt in a large bowl. Pour very hot melted butter over the flour mixture and stir until the butter has coated everything and the sugar has dissolved. Add the eggs and vanilla; stir well.
Drop ½ teaspoons of the batter 2 inches apart on ungreased foil lined sheets.
Bake 1 sheet at a time 10-12 minutes, rotating sheet halfway through, until they turn a golden brown. Let cool on pan on a wire rack.
When cool they will peal effortlessly off the foil!
Store in an airtight container and don’t forget to hide a secret stash for you! You earned it!
Video
Notes
Yield – 50 CookiesPresentation – Make sure to space the cookies a full 2 inches apart or you will get one large cookie!Variations – Try using almond flour in place of the oats for a nutty variation.Storage – Store baked cookies in an airtight container at room temperature for up to a month or for several months frozen.Recipe courtesy of Mrs. R. Ledford.