Instructions: Stir together oatmeal, brown sugar and oil in bowl until well mixed. Cover bowl and refrigerate at least 6 hours or overnight.

Add egg, salt and almond extract to oatmeal mixture, and stir until well blended and all one color. You may need to gently pat dough together; it will be moist but somewhat crumbly.

Drop rounded teaspoons of cookie batter about 1 1/2 inches apart on 2 greased baking sheets. Bake at 350 degrees until cookie edges are browned and cookie center is golden, 8 to 10 minutes.

Remove sheets from oven; cool cookies on sheets 5 minutes, then gently remove using metal spatula. Place cookies on wax paper or wire rack to finish cooling.

This recipe yields 32 cookies.

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