Next up were Crips Oatmeal Cookies in the Family Favorites section on p. 93. These take a little planning, because the oatmeal needs to soak overnight. They were a bit like the butterscotch lace cookies — sweet and delicious.

The cookies start the night before (or several hours before), when you soak the oats with the sugar and oil. Then add eggs, salt and extract. That’s it! So easy (except to remember to start early).

Then they are dropped by spoonfuls on a baking sheet and baked for about 15 minutes. They spread out and are very delicate when they come out of the oven. You need to wait for them to cool before removing them from the pan.

These were easy — one of the easiest recipes so far. They weren’t quite as “crisp” as their name might imply, but still very good. I needed to take some care in storing them, as their weight can cause them to meld together, so I need to remember to put parchment paper between them if I make these again.

Bottom line: These were chewy and sweet stick-together cookies. We enjoyed them, but they’re hard to store, so take some care