1/2 cup white sugar for the syrup
1/2 cup oil for the oil
1 1/2 teaspoons salt for the flavor
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 cup rolled oats
3 eggs
3 teaspoon vanilla extract
1/2 serving:
4 1/2 cups white sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 11x13 inch pan. Sift together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, cream together 1 cup sugar, 2 teaspoons salt, and 3 1/2 cups flour. Beat in the eggs one at a time, then stir in the vanilla. Sift together the flour mixture into the 1/2 cup of flour, alternating with the baking powder mixture. Continue this until the dough has pulled away from the sides of the bowl and resembles coarse meal. Water and oil 1/2 cup at a time into the flour mixture. Stir frequently until a ball of dough has formed, about 10 minutes. On a floured surface, roll dough out to 1 inch in length, ~2-inch thick. Cut into 1/2 inch thick slices. With a large fork, lift the slices from the pan with the tails held at arm's length. Using a knife, slice each slice into 1/4 inch slices in half, using an even scoring cut away any too compact slices.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, raising the temperature to 375 degrees F (190 degrees C) after 10 minutes, or to knife-point through the center. Cool for 2 minutes before removing from the pan. then let cool completely before removing from the cake pan.