This is a recipe I clipped from the newspaper a while ago, in my attempt to find a flat, crisp oatmeal cookie as an alternative texture to our usual chewy ones. I haven't tried it yet.

IDIE'S CRISPY OATMEAL COOKIES

1/2 cup butter or margarine, melted and cooled
1 1/2 cups quick or old-fashioned rolled oats
1 egg, beaten
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon all-purpose flour*
1 tsp. baking powder
1 pinch salt
1 cup pecans, coarsely chopped
1 tsp. vanilla

In large bowl, combine cooled butter and oats; mix well.
In a small bowl, combine egg and sugars; mix well.
In a third bowl, stir together flour, baking powder and salt.

Add egg mixture and flour mixture to butter mixture. Stir until combined. Stir in nuts and vanilla. Cover; refrigerate until dough is firm enough to roll into balls. Dough can be refrigerated overnight.
Preheat oven to 350F. Line cookie sheets with foil.
Roll dough into walnut-sized pieces. Place on foil, allowing 2" to 3" between cookies because they will spread. Flatten each cookie with a wet fork. Bake 10 to 12 minutes, until cookies are medium brown. Remove cookies from foil while hot; let cool on a rack.

*NOTE: The amount of flour, only 1 tablespoon, is correct - not a typo mistake.

Per cookie: 93 calories; 6.5g fat, 2g saturated fat; 15mg chol; 1g protein; 9g carbs; 1g fiber; 57mg sodium