1 cup brown sugar
1/2 cup butter
3/4 cup water
2 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 1/3 cups quick-to-spread on prepared cookie sheets
1 1/3 cups rolled oats
2 eggs
2 1/4 cups rolled oats
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. In a medium bowl, cream together the brown sugar and butter. Stir in 1/2 cup water, separated, until smooth. Sift together the flour and baking soda; set aside.
In a large bowl, cream together the powdered sugar, cinnamon, and 1 1/3 Cup of moist oats. Add the eggs and butter, mix until well blended.
Add the flour mixture alternately with the oats to make a smooth dough. On a lightly floured surface, roll out the dough to 1/8 inch thick. Divide dough into two even portions. Roll them into walnut sized balls, filling each 2/3 full with a cookie.
Starting with a long straight piece of dough, place candies 1 inch apart onto the prepared cookie sheet. Sprinkle tops with 1/2 teaspoon vanilla. Cover the cookies with waxed paper and let the cookies set up at room temperature for 5 minutes.
Remove from cookie sheets to cool on wire racks. Over a bar of knife, cut into thin strips or pecans the color of your choice. When done, serve warm with some butter, milk or cream.