By Susan M. Thigpen © 1985
Issue: April, 1985
(Makes about 2.5 dozen cookies)
Melt: 1/2 cup butter in medium size saucepan.
Add: 1/4 cup flour, cup sugar, 3/4 cup quick cooking oatmeal and 2 tablespoons light cream.
Cook on top of stove stirring constantly until mixture starts to bubble.
Remove from heat and stir briskly a few strokes.
Drop: by rounded teaspoon about 4 inches apart (Give them plenty of room away from each other because they spread out considerably.) on a well greased and lightly floured baking sheet.
Bake: in a moderate oven (375) for 5 or 6 minutes until golden brown. Remove them from cookie sheet immediately. While they are still hot, they are very moldable.
You might wish to roll them in rolls. But, once cool, they become very crisp and brittle.
Of all the cookies I ever made, this was my children's favorite... Susan Thigpen.