Oatmeal Cookie, Thin, crisp, Viennese

By Wilda

I've made a lot, will keep well in airtight container. Yummy also spread on one side with melted chocolate or just drizzled

Ingredients

• 1 cup quick-cooking oat's
• 1 cup sugar
• 2 tablespoon's plus 2 teaspoon's
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 egg
• 1 teaspoon vanilla
• 1/2 cup (1 stick) unsalted butter, melted

Preparation

Step 1

Line 2 baking sheets with foil, Spray with cooking spray or use nonstick foil. Set aside.

Mix together oat's, sugar, flour, salt and baking powder in a med. bowl. Beat together egg and vanilla in small bowl with fork until just blended.
Add egg mixture to oat mixture and mix. Stir in melted butter until butter is incorporated. Dough will be quite moist.
Drop scant teaspoonfuls of dough on prepared sheet's, leaving at least 2 1/2" between each cookie.
Bake each cookie sheet separately at 325@ until cookies have spread and are golden, 8-12 min. Watch carefully.
When done slide foil with cookies onto work surface and let cool completely. Continue to bake in this manner relighing sheets and spray till all cookies are done.
Store in airtight container 2-3 days,Makes about 6 doz. Makes a nice treat with ice crem. I have kept these a week or more in a airtight container.