This recipe is a slight modification to the recipe on the box of McCann's Quick Cooking Oatmeal. The modifications reduce effort and improve taste.
This is a bar-type cookie that you cut apart before you bake it. Makes 24 - 30 1/4" thick cookies.
2 Cups McCann's Quick Cooking Oatmeal flakes
1/2 Cup Brown Sugar (spoon into measuring cup - don't pack the brown sugar down to make 1/2 cup packed)
3 Tablespoons of light (de-flavored) olive oil
3 Tablespoons maple syrup
1/2 Cup (more or less) of finely chopped walnuts, pecans or a combination of both
1/4 Cup (more or less) of European redcurrants or Zante currants (dried Corinth grapes)
Preheat oven to 375° F.
Place parchment paper into the bottom of a 12" X 16" baking pan.
Mix the oatmeal and sugar in a bowl, breaking up any sugar lumps.
Add the liquid ingredients. Mix well.
Add the currants and nuts. Mix well.
Let rest for 15 minutes.
Spoon the mixture into the baking pan, one large cooking spoonful at a time. With a fork dampened in water, mash each pile, one at a time, into a bar that is approximately 1/4" thick. You will want to have a continuous cookie patty with pretty square sides because you will be cutting the patty before you bake it.
Using a sharp knife, cut the cookie patty into square or rectangular cookies. After trimming odd edge sizes, I got 26 cookies.
Bake for 10 - 13 minutes.
While the scored cookie bar still hot from the oven, separate into individual cookies using a spatula. Let cook completely and transfer to an airtight container.