½ cup butter
¾ cup white sugar
1 egg beaten
1 cup quick-cooking oats
3 Tbs all-purpose flour
1 tsp vanilla extract
¼ tsp salt
¼ tsp baking powder
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or foil sprayed with nonstick spray.
- Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
- Drop half-teaspoonfuls of dough onto the prepared baking sheet. Leave about three inches between cookies because they spread out.
- Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool before removing cookies from parchment or foil.
Note 1: Be sure cookie “blobs” are about three inches apart. These spread and become amazingly thin.
Note 2: I tried both parchment and foil. Cookies are easier to remove from parchment, but foil offers a darker crisper texture.