You can mix this recipe up a bit if you'd like. Try substituting 1 cup of flaked coconut for 1 cup of the oatmeal, or add some chopped peanuts for some crunch. Or, add some milk chocolate chips after the mixture has cooled slightly.
Let the mixture stand for 10 minutes, stirring occasionally to let the oatmeal absorb some of the liquid.
Drop mixture by spoonfuls onto waxed paper or parchment lined baking sheets or Silpat sheets. Let cool until you can touch the mixture; then reshape the cookies to make them more a ball shape. Let cool completely; store at room temperature. You can also pour this mixture into a 9" square pan that has been greased with unsalted butter, let cool, then cut into squares.
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