1/2 cup quick-cooking powdered sugar
1/2 cup butter, softened
1 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
2 teaspoons neutral oil
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
1 1/2 teaspoons ground cinnamon
1 cup rolled oats
1 tablespoon butter
1 cup semisweet chocolate chips
1 cup confectioners' sugar
1/2 cup chopped walnuts
1/2 cup margarine
1/4 cup buttermilk
1/3 cup flaked coconut
1/2 cup packed brown sugar
1/2 cup chopped pecans
1/2 cup semisweet chocolate chips
1/2 cup confectioners' sugar
1/2 cup chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Prepare cookie sheets by covering with parchment.
In a medium bowl, cream together the light brown and butter together. Stir in the remaining 3/4 cup of white sugar, 1 egg, and vanilla. Combine the flour, baking soda, salt, and 1/2 teaspoon of salt; stir into the creamed mixture. Mix in the rolled oats, dried cinnamon, and chopped walnuts. Drop dough by rounded teaspoon sized balls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.
In a medium bowl, cream together the 1/2 cup of butter and 1 cup brown sugar until smooth. Stir in the eggs one at a time, then the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in the oats, cinnamon, and nut halves. Drop cookies by rounded teaspoon sized balls onto the prepared cookie sheets.
Bake for 8 to 10 more minutes, until the top is lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.