Mock Macaroons

Mock Macaroons


"Oatmeal "marinated" in brown sugar and vegetable oil makes for crispy edges and a chewy middle."


servings 83 cals
Serving size has been adjusted!

Original recipe yields 30 servings



  • Calories:
  • 83 kcal
  • 4%
  • Fat:
  • 4.2 g
  • 6%
  • Carbs:
  • 10.9g
  • 4%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 43 mg
  • 2%

Based on a 2,000 calorie diet

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  1. Combine oatmeal, brown sugar and oil in a bowl. Stir to mix well. Cover and let stand at least 5 hours, or overnight.
  2. Pre-heat oven to 350 degrees F (175 degrees C). Grease cookie sheets - use non-stick if possible.
  3. Add the egg, salt and almond extract to oatmeal and stir well until blended.
  4. Drop by rounded teaspoonfuls about 1-1/2 inches apart on greased cookie sheets. Bake 7 or 8 minutes or until edges are browned and center is golden. Remove from cookie sheet and cool on racks.
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  1. 7 Ratings


These were not that good. I had to make food for my social studies class, and everyone went for the sugar cookies and not one person went for these. They were okay, but only because they had a g...

I have FIXED the crumbling/reshaping issue after trial and error. Simply add 1-2 tablespoons of flour (white/almond/etc) to your mix. It will help them stick without losing the oat-y texture of ...

These are ok...They taste fine but do not hold together well. I had issues getting them off the greased non-stick pan. I don't think I will make these again :S

I have been searching for this recipe for years!! It is just like an oatmeal cookie at a famous Cheese Shop in La Jolla. I only made a few changes. I used peanut oil, vanilla extract, added 1/3 ...

I mixed the sugar, oats and oil, covered the bowl and waited 6 hours to complete the recipe. Since there seemed to be excess liquid in the bottom of the bowl and they didn't hold their shape on...

I have a newborn with food allergies so I am not able to eat wheat, dairy, soy, or nuts. This was a welcome dessert. The cookies are chewy and caramel-like when baked. I swapped vanilla for t...