Nancy's note's on Oatmeal cookies; they are called Melanie's Breakfast Scottish Oat Cakes.
Cream together 2/3 cups butter, 2/3 cups shortening, 1 cup brown sugar.
3 cups oatmeal (quick oats work best).
1 cup all purpose flour.
1 cup oat flour.
1/4 tsp salt 1/2 tsp baking soda.
Work the dough until just mixed and crumbly. Add 1/4 to 1/3 Celsius water slowly as needed and keep mixing a few minutes more until dough comes together in a solid mass, not too dry (where it crumbles from the spoon) and not to wet and sticky.
(note: the water is important to the crispiness of the oat cakes. If the dough is too wet, add a little more flour rather than omit the water.).
Scoop the dough by large tablespoons (1 oz. to 2 oz. portions) onto ungreased cookie sheet. Press flat with fingers to 1/4 to 1/2 inch thick. Bake at 350 - 375 degrees for 15 - 20 minutes until golden. Cool briefly and use a spatula to move oatcakes to a cooling rack.
This recipe makes about 40 small or 20 large oatcakes. Store in a tin to keep crisp.
Note from Nancy - I rolled the dough into about 1.5" balls and then pressed them flat. I also think the recipe needs more salt. I put in 1/2 teaspoons.