For the oat cookies, mix margarine, salt and sugar until creamy. Add flour, salt and rolled oats.
Using a spoon, place small mounds on a baking sheet lined with baking paper. They go very apart.
Bake at 180 degrees top/bottom heat for about 10-12 minutes, they should still be soft. The oat cookies become crispy when they cool down.
Preparation Tip:
Wrapped in cello foil, the oat cookies last two weeks.