Total Time
20mins
Prep 10 mins
Cook 10 mins

Found this cookie in "Recipes from Iowa with Love". It is a very crisp cookie that can satisfy anyone wheat allergy or no. I have used regular oats and still had an edible cookie.

Ingredients Nutrition

Directions

  1. Cream butter and sugar.
  2. Beat in egg, vanilla and salt.
  3. Add oats and blend thoroughly.
  4. Drop by 1/2 teaspoons 3 inches apart on greased cookie sheets.
  5. Flatten slightly with back of spoon.
  6. Bake at 325 for 8-10 minutes.
  7. Let cool a bit before removing from sheet.