Cookie Recipes: Oatmeal Crackers by Recipe Cottage

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	Oatmeal Crackers

		OATMEAL CRACKERS 2 1/2 cups old-fashioned rolled oats 1/2 cup cold water Salt Preheat the oven to 275 degrees. Place 2 cups of the oatmeal and the water in a bowl; stir until the dough holds together in a mass. Sprinkle 1/4 cup of the remaining oatmeal on a work surface. Place the dough on it. Using a rolling pin, roll the dough to 1/8-inch thickness, moving it and lifting it as necessary to prevent sticking, and sprinkling with more oatmeal so the dough is amply coated. If the dough cracks while you are rolling it, push it together with your fingers to seal the cracks. Trim the edges and cut the dough in half. Lift the dough with a spatula, and place each half on an ungreased cookie sheet. Lightly sprinkle salt over the top. Using a sharp knife, score the dough into 1 1/2-inch squares, being careful not to cut all the way through it. Bake for 30 minutes, turn each rectangle over with a spatula, and bake for 15 to 20 minutes longer. To prevent the rectangles from curling around the edges, press down with a spatula from time to time while they bake. Remove from the oven and cool on racks. Break into individual squares. Store in an airtight container. Yields 3 dozen squares.