Crispy Oatmeal Cookies

Description
These keep fairly well in a covered container, and freeze well according to the cookbook. Try ginger (used in some Australian anzac cookies) instead of cinnamon.
 * Makes about 36 cookies.

Ingredients

 * ⅓ cup butter (margarine)
 * ⅓ cup lightly packed brown sugar
 * ¼ cup warm water
 * 1 cup flour, divided ¼ cup aside
 * 1 cup quick rolled oats
 * 1 tsp cinnamon
 * ½ tsp baking soda

Directions

 * 1) Cream butter and sugar together thoroughly, then beat in water.
 * 2) Set aside ¼ cup flour for rolling.
 * 3) Mix together the remaining dry ingredients, then stir them into the creamed mixture.
 * 4) Add the remaining flour gradually to the dough until it is stiff enough to roll.
 * 5) Divide the dough into 3 lumps about the same size.
 * 6) Roll each lump of dough out about ⅛ inch thick and cut into 12 pieces about the same size.
 * 7) This is much easier than trying to use a cookie cutter if you need to know cookies per serving.
 * 8) Place on a lightly greased cookie sheet.
 * 9) Bake at 350°F about 10 minutes or until golden brown around the edges.
 * 10) Remove from pan, cool.
 * 11) Store in a covered container.

Nutritional information
Per serving (3 cookies):
 * 126 calories | 16g carbohydrate | 2g protein | 6g fat
 * Exchanges: 1 starch | 1 fats