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 flatten 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.