|Butter/Margarine||1⁄2 Cup (8 tbs), softened|
|Sugar||1⁄2 Cup (8 tbs)|
|All purpose flour/Unbleached flour||1 Cup (16 tbs) (Pillsbury Brand)|
|Baking soda||1⁄4 Teaspoon|
|Quick-cooking rolled oats||1 1⁄2 Cup (24 tbs)|
|Walnuts||1 Cup (16 tbs), finely chopped|
Heat oven to 425Â°F.
In large bowl, beat margarine and 1/2 cup sugar until light and fluffy.
Add 3 tablespoons water and vanilla; blend well.
Lightly spoon flour into measuring cup; level off.
Stir in flour, baking soda and salt.
Add rolled oats and walnuts; mix to form a stiff dough.
Divide dough into four parts.
Shape each part into a smooth round ball.
On ungreased cookie sheets, press or roll each ball of dough into 14-inch thick circle.
With knife, score each into 8 wedges; leave wedges in place.
Prick each wedge 3 times with fork.
Brush with water and sprinkle each round with 1 teaspoon sugar.
Bake at 425Â°F for 6 to 11 minutes or until light golden brown.
With sharp knife, cut wedges apart while hot.