ROLLED OATS CRISPS
- 2 eggs,
- 2½ cups Gold Medal Rolled Oats,
- ½ teaspoonful salt,
- ¾ cup brown sugar,
- 1 teaspoonful baking powder,
- 1 tablespoonful shortening,
- ½ teaspoonful vanilla.
Beat up eggs thoroughly; add sugar gradually and continue with the beating; put in salt and extract; mix separately the shortening with the rolled oats and then mix all together. Drop in small pieces on greased baking pan, leaving a good space between. Bake in a hot quick oven until crisp and brown. Take off with a knife.