My sister-in-law is a baker and flipped through her huge book of recipes for one that came from her grandma. She remembered that the recipe used corn oil in place of butter, and she wanted to try it out for my kid, who can’t do dairy. The cookies rocked! She jotted it down for me to break out on special occasions. This afternoon, I was cold and unmotivated. It was special occasion enough.
2 c flour
1 c sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
3 c oats
1 c corn oil
1/2 c milk (my sister-in-law used cream of coconut; I used unsweetened vanilla almond milk)
1/2 c dried cranberries (optional)
In a mixing bowl, sift together flour, sugar, baking powder, baking soda, salt, cinnamon, and oats. Add corn oil, milk, and eggs and mix thoroughly. Stir in dried cranberries, if using. Bake at 350 degrees for 10 minutes or until cookies are set. Serve warm.