1 egg 1 cup rolled oats 1/2 cup sugar 1/3 teaspoon salt 2/3 tablespoon melted butter 1/4 teaspoon vanilla
Beat egg until light, add gradually sugar, and then stir in remaining ingredients. Drop mixture by teaspoonfuls on a thoroughly greased inverted dripping-pan one inch apart. Spread into circular shape with a case knife first dipped in cold water. Bake in a moderate oven until delicately browned. To give variety use two-thirds cup rolled oats and fill cup with shredded cocoanut.