- 2 cups quick cooking oats
- 3/4 cup white sugar
- 2 teaspoons orange zest
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 egg
- 1/2 cup finely chopped Brazil nuts
- Day One: Combine oats, sugar, orange rind and salt. Stir in the salad oil. Cover and refrigerate overnight.
- Day Two: Preheat oven to 350 degrees F (175 degrees C).
- To the chilled mixture, add the beaten egg and the nuts.
- To form cookies, press some of this mixture into a teaspoon. Push off onto ungreased cookie sheet leaving a distance of about 1-1/2 inches between each one. Bake 15 minutes or until done.