1 cup rolled oats
2/3 cup brown sugar
2 tablespoons butter, softened
1/2 cup unsalted butter
1/2 cup full fat cream
4 egg whites
1/2 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1 cup graham cracker crumbs
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, stir together the oats, brown sugar and melted butter until smooth. Gently stir in the flour until well blended. Stir just until combined. Pour in the milk and vanilla. Drop by heaping teaspoonfuls onto the prepared cookie sheets, then press down evenly.
Bake for 8 to 10 minutes in the preheated oven, or until the filling is set. Let cool on the baking sheets for 2 minutes before removing from the baking sheets to cool on wire racks.
made these for chicago a.k.d.os. they are pretty good but say what you want about the baking......overnight oats are tough! i cinched my overnight oats about 2 hours apart and still had some kind of a crust. if you are trying to save your dough, i would leave it overnight, as this is a very forgiving recipe! :o)
didnt change a thing and it was delicious
I had the opposite problem from Baker Bee. Mine hardly spread at all. I also felt, at the time specified, mine were still bit raw. The last batch I cooked at 15 minutes. I did halve the recipe and used a bit less of the egg. I only buy old fashioned oats. They are good, but I bet they would make a better bar cookie.