½ Cup butter or margarine
1½ Cup regular rolled oats
1 Egg
⅔ Cup sugar
1 Tsp. baking powder
1 Tbsp. all-purpose flour


Step 1

Melt the butter in a small saucepan and stir in the oatmeal.

Step 2

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.

Step 3

Drop batter, 1 level tablespoon at a time, onto greased and floured baking sheets, 2-3″ apart.

Step 4

Bake at 375°F for 10 minutes or until golden brown.

Step 5

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.