Place the rolled oats, flour, sugar, baking soda, and
     salt into a large bowl.  With two knives, cut the 
     butter into the dry ingredients -- or mix until 
     crumbly with your hands. You can also do this by
     processing in a food processor for 10 to 20 seconds.
     When the mixture resembles coarse meal, add the 
     cold water, a little at a time, blending well after each 
     addition.  The dough should be stiff. 

     Cover a pastry board or cloth with additional rolled 
     oats.  Turn the dough out and roll about 1/8-1/4" thick. 
     Cut into 3" circles or squares.  Arrange them on 
     baking sheets. 

     Bake until slightly browned in an oven preheated to 
     375*, about 10-15 minutes.    Watch carefully, as they
     burn easily.  Slide the cakes from the baking sheets 
     and cool on wire racks.

     Makes about 18 cakes.

     Note:  This recipe can be made vegan by using
     soy margarine instead of butter.