Crispy Oatmeal Cookies

== Description ==
These keep fairly well in a covered container, and freeze well according to the cookbook. Try ginger (used in some Australian anzac cookies) instead of cinnamon. 
* Makes about 36 cookies.
== Ingredients ==
* ⅓ cup butter (margarine)
* ⅓ cup lightly packed brown sugar
* ¼ cup warm water
* 1 cup flour, divided ¼ cup aside
* 1 cup quick rolled oats
* 1 tsp cinnamon
* ½ tsp baking soda
== Directions ==
# Cream butter and sugar together thoroughly, then beat in water.
# Set aside ¼ cup flour for rolling.
# Mix together the remaining dry ingredients, then stir them into the creamed mixture.
# Add the remaining flour gradually to the dough until it is stiff enough to roll.
# Divide the dough into 3 lumps about the same size.
# Roll each lump of dough out about ⅛ inch thick and cut into 12 pieces about the same size.
# This is much easier than trying to use a cookie cutter if you need to know cookies per serving.
# Place on a lightly greased cookie sheet.
# Bake at 350°F about 10 minutes or until golden brown around the edges.
# Remove from pan, cool.
# Store in a covered container. 
== Nutritional information ==
Per serving (3 cookies): 
* 126 calories | 16g carbohydrate | 2g protein | 6g fat
* Exchanges: 1 starch | 1 fats 
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Category:Brown sugar Recipes
Category:Diabetic-friendly Recipes
Category:Oatmeal cookie Recipes
Category:Quick oats Recipes
Category:Wheat flour Recipes