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OVERNIGHT OATMEAL COOKIES 
4 c. quick-cooking oatmeal
2 c. brown sugar
1 c. vegetable oil

Combine ingredients in the evening in a large bowl. Cover overnight.

The next morning, add:

2 unbeaten eggs
1 tsp. almond extract
1 tsp. salt
1 c. chopped nuts (optional)

Mix well. Drop from a teaspoon on a lightly greased cookie sheet. Bake at 325 degrees (preheated oven) for 15 minutes. Remove from sheet, and cool on rack. Chips, raisins or currants may be added along with, or in place of some of, nuts. Yield: 5 dozen.
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