3/4 c. oatmeal (1 minute variety)
1/4 c. chopped pecans
4 tbsp. flour
1 stick butter, melted
1/2 tsp. vanilla
1 egg
1 c. granulated sugar
1/3 tsp. baking powder
Dash of salt

Mix together oatmeal, pecans, sugar, flour and baking powder. Add butter, eggs, vanilla and salt. Mix well. Refrigerate batter (2 hours).

Make small balls (O). Place 2-3 inches apart on cookie sheet covered in foil. Bake in preheated oven 325 degrees for 8-10 minutes. Let cool. Peel off foil. Cool on racks. Keep at room temperature.

Batter keeps in refrigerator indefinitely. Be sure to make small balls - they spread.