½ Cup butter or margarine
1½ Cup regular rolled oats
⅔ Cup sugar
1 Tsp. baking powder
1 Tbsp. all-purpose flour
Melt the butter in a small saucepan and stir in the oatmeal.
Beat egg until foamy with the sugar. Mix together the baking powder and flour and stir into the egg mixture along with the oatmeal mixture.
Drop batter, 1 level tablespoon at a time, onto greased and floured baking sheets, 2-3″ apart.
Bake at 375°F for 10 minutes or until golden brown.
Place baking sheets on wire racks to cool, about 1 minute (cookies should still be hot and flexible, but cooled until firm enough to move). Quickly lift cookies with a spatula.
Step 6 (This step is optional)
Drape them over a horizontal broomstick covered with foil; press gently into saddle shape. (If cookies harden and stick to pan, return to oven until softened.) When cool, lift off broomstick. Store airtight at room temperature 2 or 3 days; freeze for longer storage. Makes about 2 dozen.