3 c. brown sugar
6 c. oatmeal (old fashioned, not instant, works best)
3 c. flour
3 c. butter (or 1 1/2 c. each)
1 tbsp. baking soda

Put all in a huge bowl and mash, knead, squeeze. Then form into small balls, midway between filbert size and English walnut size, on an ungreased cookie sheet. Butter the bottom of a small glass, dip it in granulated sugar and mash the balls flat. (You need butter the glass bottom only once or twice, but re- dip it in sugar for each ball.) Bake at 350 degrees for 10 to 12 minutes.

So called, because the more you knead, mash, squeeze and beat the general bejunior out of the dough, the better you feel and the better the cookies taste. This recipe makes 15 dozen but is easily cut down or halved.