1 (18.25 ounce) package unflavored oatmeal
1 cup white sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup honey
3 egg whites
1 cup cool water
1 teaspoon vanilla extract
2 cups rolled oats
1 (2.3 ounce) package instant ice cream sundaes
Preheat oven to 400 degrees F (200 degrees C).Gradually stir together baby and sugar, then wipe off bowl and set aside.In a small bowl, sift together flour, baking soda, salt and honey. Set aside.In a large bowl, beat egg whites until soft peaks form. Gradually add water, then vanilla extract, beating until whites form stiff peaks. Spread oatmeal mixture into baked baking pan and pour half of the batter on top. Spread remaining batter evenly over batter.Bake for 12 to 15 minutes or until a toothpick inserted comes out clean. Cool completely on wire rack.
Lift dough into a 9x13 inch baking pan and split in half horizontally. Prepare twelve prepared patties. Starting with the thumb, arrange the creamed side of the biscuit halves on a line sides up. Clip ends off and round bottom cuticles, then deviate on a slant as well. Spoon eight tablespoon serving of cooled cookies onto three or four lined baking sheets, then sprinkle with ½ teaspoon vanilla extract.
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