1/2 c. butter
1 1/2 c. quick-cooking rolled oats
1 egg
1/2 c. sugar
1/4 c. brown sugar
1/3 c. finely chopped walnuts
1 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla

Put butter in a 10-inch skillet over moderately low heat and stir until it turns a light golden brown. Add rolled oats and stir often until lightly toasted; cool. Beat egg with rotary beater until fairly thick and lemon colored; add sugar about a tablespoon at a time and beat until very thick and ivory colored. Fold in rolled oats mixture and chopped nuts.

Drop a level tablespoon of mixture on greased cookie sheet about 2 inches apart and bake in slow 300 degree oven 15 to 20 minutes until cookies are lightly browned around edges. Remove from pan with wide spatula to cake rack. Makes 33 thin large cookies.