This delicate, crispy, caramel cookie resembles delicate antique lace. For a fancy finish, dip the edges of the cooled cookies in melted semisweet chocolate.
Line a cookie sheet with foil; lightly butter foil. Set aside.
In a large saucepan, melt butter. Remove saucepan from heat. Stir in rolled oats, sugar, egg, and vanilla. Add flour, salt, and baking powder; mix well.
Drop rounded teaspoons of cookie batter about 3 inches apart onto foil (about 9 cookies on a medium cookie sheet). Spread each dollop of cookie batter slightly to distribute the oats.
Bake in a 350 degree F oven for 9 to 11 minutes or until golden brown. Remove from the oven; let cool on cookie sheets on a wire rack about 10 minutes or until the cookies are set. Remove from the foil. Makes 42 cookies.