---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Flourless Chewy Oatmeal Cookies
  Categories: Cookies
       Yield: 18 servings
  
     1/3 c  Unsalted butter
   1 1/2 c  Rolled oats
     1/2 c  Sugar
     1/4 c  Brown sugar; scant, firmly
            -packed
     1/8 ts Salt
       1 ts Vanilla extract
       1    Egg
  
   Recipe by: The Washington Post 10/30/96 Melt the butter and set aside to
   cool.
   
   Place oats in a medium-sized bowl. Stir in both sugars and the salt and
   blend to break up any lumps. In a separate bowl, whisk together the melted
   butter, vanilla and egg. Stir this into the oat mixture, mixing with your
   hands or a large wooden spoon to work in the ingredients. Form into a large
   ball of dough.
   
   Chill the dough 20 minutes. Preheat oven to 350 degrees. Meanwhile, prepare
   a baking sheet by lining with parchment paper.
   
   Form the chilled dough into 1-inch balls and flatten down very slightly on
   the baking sheet.
   
   Bake for 13 to 17 minutes or until the edges are nicely browned and the
   tops of the cookies are medium golden in color. Cool well on the baking
   sheet (about 10 minutes) before attempting to remove, using a metal spatula
   or icing knife.
   
   The dough can also be brought to room temperature and flattened more when
   placed on the baking sheet to make a large, crisp and lace-like cookie.
   
   Keep the cookies refrigerated. (Makes 1 1/2 dozen cookies).
   
   Recipe from Marcy Goldman, a professional baker and food writer based in
   Montreal.
  
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