1/2 cup butter
1 1/2 cups white sugar
1 2/3 cups brown sugar
1 egg
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 1/2 cups rolled oats
2 teaspoons vanilla extract
3 tablespoons lemon juice
Bake in 8x8 inch loaf pan 12 - 15 minutes in the preheated oven. Remove from oven and cool on rack for 10 minutes. Cut into 1/4 inch squares. Seal dough tightly using a fork. Brush tops of warmed loaves with lemon juice and place in freezer overnight. Reheat loaves in pan 2 - 3 hours.