3 cups all-purpose flour
3 cups rolled oats
1 1/2 tsp. salt
1 1/2 tsp. baking soda
3 tsp. cream of tartar
3 tbsp. sugar
1/4 cup finely chopped nuts
3/4 cup (1 1/2 sticks) butter (no substitutions!)
1 1/2 cups milk

Preheat oven to 425°F.

Mix all dry ingredients; toss nuts thoroughly in the dry ingredients. Cut in butter with a pastry blender. Add milk and mix, tossing with a fork to form soft dough.

Divide into 3 parts. Work with 1 part at a time.

Pat out on a floured board with floured hands to a round 1/2-inch thick (or slightly more). Cut each round into 5 or 6 wedges; place on greased cookie sheet. Repeat.

Bake at 425°F for 15 minutes or until brown.

Submitted by: Angela Evans