1/2 c. butter
1 1/2 c. quick cooking rolled oats (uncooked)
1 egg
3/4 c. sugar
1/3 c. finely chopped walnuts

Put butter in a 10-inch skillet over low heat and stir until lightly golden brown. Add rolled oats and stir often until lightly toasted; cool.

Beat egg 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 at 300 degrees for 15-20 minutes or until cookies are lightly brown on edges. Remove from pan with wide spatula. Makes 33 cookies.