3/4 c. butter or regular butter
2 1/2 c. uncooked rolled oats
1/2 c. sifted all-purpose flour
1 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. baking soda
1 c. light brown sugar, firmly packed
1 egg
1 tsp. vanilla extract
1 c. coarsely chopped walnuts or pecans (optional)

Preheat oven to 375 degrees. In medium skillet, over medium heat, heat butter until lightly browned. Be careful not to burn. Saute oats, stirring constantly, until golden, about 5 minutes. Remove from heat; cool. Meanwhile, sift flour with cinnamon, salt, and baking soda; set aside.

In large bowl, combine sugar, egg, and vanilla. With wooden spoon or portable electric mixer at medium speed, beat until light and fluffy. Stir in rolled oats and flour mixture until well combined. Drop by slightly rounded teaspoonfuls, 3 inches apart, unto ungreased cookie sheets. Bake 10 to 12 minutes, or until golden. Remove to wire rack; cool. Makes about 4 dozen.