2 eggs
1 cup sugar
1 cup butter, melted, plus 1 teaspoon butter, softened
1 teaspoon molasses
¼ teaspoon salt
¼ teaspoon cinnamon (optional)
5 cups “quick” oatmeal
¼ cup water
In a medium-sized bowl, beat the eggs until they are light and frothy. Beating constantly, gradually pour in the sugar, melted butter, molasses, salt and the cinnamon if you are using it. When the mixture is thoroughly blended, stir in the oatmeal. Add the water and if the batter is still a little dry pour in an additional tablespoon or two of water.
Grease a 16 x 11 x 1 inch pan with the remaining teaspoon of butter and spread the batter in it, smoothing it into the corners with a rubber spatula. Bake in a preheated 350 degree oven for 30 minutes, or until the top is delicately golden.
Immediately cut into squares or triangles, but do not remove the cookies from the pan until they are cool.
Yield: About 36 cookies
