¾ cup shortening
1 cup firmly packed brown sugar
1 egg
¼ cup water
1 teaspoon vanilla extract
3 cups rolled oats
1 cup self-rising flour

Preheat oven to 350°F.  Spray a cookie sheet with non-stick vegetable spray.

In a large mixing bowl, cream shortening and sugar until lightly and fluffy.  Add egg, water, and vanilla; beat until well blended.  Stir in the oats, then the flour until well blended.  Drop by teaspoonfuls, 1-inch apart, on prepared cookie sheet.

Bake 12 to 15 minutes or until lightly browned.  Remove from cookie sheet; cool completely on a wire rack.

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