This Scots-Irish Girl's Sweet Scottish Oatcakes

I've got grandparents from both Ireland and Scotland where Oatcakes are widely made, so I feel comfortable putting my own spin on these traditionally sorta bland cracker type cookies.
My spin is closer to the Nova Scotia variation, but still different. Still uniquely my own. These taste a lot like those Danish Butter Cookies you find at Christmas time, with a delicate texture complimented by a sweet oaty [ why isn't THAT a word?—it SHOULD be, so I say it is] crunch.

1 c. rolled oats
1 c. flour
1/2 c. sugar
1/2 c. butter, melted
1/2 tsp salt

Combine everything in a large bowl. stir well to combine together. dump dough onto oat covered work surface [I used sheet of Parchment paper].  Roll, not too thin, using rolled oats on the board or counter top to prevent the dough from sticking. Cut into desired shapes, or use a knife and cut into diamonds or squares.
Or, keep it simple and significantly less messy and just roll heaping teaspoonfuls into balls and flattent them with a fork or the palm of your hand. **Kinda like you do with peanut butter cookies.**

Bake in a 350 oven for 15 minutes.


Yields about 1- 1.5 dozen.

I like to crumble them up and use them as a topping for fruit based desserts, cobblers, crumbles, and parfaits. Or just eat them as is.

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