Oatmeal Shortbread

Real chew-food: the uncooked oats are delicious and not overly sweet.

Makes one 9×13-inch pan, about 24 pieces

3½ cups rolled oats (not quick-cooking oats)

⅔ cup sugar

¼ cup white or whole wheat flour

¾ cup butter, softened

½ tsp salt

1 teaspoon vanilla

Heat oven to 325° F. Combine all the ingredients in a bowl with a wooden spoon or your fingers. Butter a 9×13-inch pan and put the dough in it, pressing down and evenly distributing dough. Bake 30 minutes. When cool, cut into squares.

Adapted from The New York Times Natural Foods Cookbook

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