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Ingredients

• ✓ rolled oat
• all-purpose flour
• brown sugar
• butter
• baking soda
• water

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Dissolve the baking soda in the water.
3. 3 Combine the oats, flour and brown sugar. Cut in the butter until the mixture resembles coarse crumbs. Stir in the baking soda mixture and form dough into a ball. Either roll dough out to 1/4 inch thick and cut with cookie cutters or press dough into the bottom of one 9x13 inch baking pan.
4. 4 Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.

By Jan Bull

Ingredients

• ✓ rolled oat
• butter
• white sugar
• cocoa powder
• vanilla sugar
• coconut flour

Instructions

1. 1 Stir the softened butter in a bowl. Add oats, white sugar, cocoa, and vanilla sugar; stir until well combined. Place in the refrigerator until chilled, about 30 minutes.
2. 2 Roll into small balls. Roll balls in coconut flour and return to the refrigerator until firm, 30 minutes to 1 hour. The oatmeal balls can now be packed in an airtight container with baking paper in between.

By Terese Christensen

Ingredients

• ✓ rolled oat
• butter
• sugar
• golden syrup
• raisin
• milk chocolate

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a baking pan.
2. 2 Combine butter, sugar, and golden syrup in a saucepan over low heat. Mix until butter has melted and sugar has dissolved. Remove from heat. Add 2 cups oats and raisins. Mix until oats are well coated. Pour mixture into the prepared pan; flatten down with the back of a spoon.
3. 3 Bake in the preheated oven until golden brown on top, 10 to 20 minutes. Let flapjack cool.
4. 4 Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour over the cooled flapjack. Let cool until chocolate is set.

By kuppet

Ingredients

• ✓ rolled oat
• margarine
• white sugar
• cocoa powder
• vanilla extract
• coffee
• pearl sugar

Instructions

1. 1 In a large bowl, cream together the margarine and sugar until smooth. Stir in the oats, cocoa and vanilla until well blended then stir in the coffee. Roll the dough into balls slightly smaller than a ping pong ball. Pour the pearl sugar into a saucer and roll the balls in the sugar. Refrigerate cookies for 1 hour before serving.

By Manuela

Ingredients

• ✓ rolled oat
• butter
• egg
• white sugar
• vanilla sugar
• baking powder
• date

Instructions

1. 1 Melt 9 tablespoons butter in a small saucepan over low heat; mix in oats. Remove from heat and let cool, about 20 minutes.
2. 2 Mix eggs, sugar, vanilla sugar, and baking powder together in a large bowl; stir in dates-oat mixture.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet with remaining 1 tablespoon butter.
4. 4 Use 2 teaspoons to place little mounds of oat-date mixture 2 inches apart onto the baking sheets.
5. 5 Bake in the preheated oven until lightly browned on the top and bottom, about 20 minutes.

By Barbara Sauermann

Ingredients

• ✓ rolled oat
• butter
• margarine
• brown sugar
• golden syrup
• corn syrup
• raisin

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and raisins until coated. Pour into an 7 or 8 inch square baking pan. The mixture should be about 1 inch thick.
3. 3 Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the pan.

By MISSRUSSELL18

Ingredients

• ✓ rolled oat
• sugar
• cocoa powder
• butter
• margarine
• baking chocolate
• coffee
• vanilla extract
• coconut flake

Instructions

1. 1 Combine oats, sugar, and cocoa in a bowl. Add butter; mix, using your hands, until makes a thick dough. Mix in chocolate, coffee, and vanilla until thoroughly blended.
2. 2 Place coconut flakes in a small bowl. Pinch off small pieces of dough; roll into balls (about 1 ½ inches). Roll balls in coconut flakes. Balls are ready to eat, or refrigerate to become firmer, about 2 hours.

By AngelicaS

Ingredients

• ✓ rolled oat
• apple
• white sugar
• all-purpose flour
• cinnamon
• nutmeg
• allspice
• pie crust
• butter
• aluminum foil
• all-purpose flour
• brown sugar
• lemon zest
• cinnamon
• butter

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Make the apple pie: Place apple slices in a large bowl. Mix white sugar, flour, cinnamon, nutmeg, and allspice together in a separate bowl until combined; sprinkle over apples and toss until evenly coated.
3. 3 Remove pie shell from freezer; pour apple mixture into pie shell and dot with butter. Lay a sheet of aluminum foil lightly on top of filling, but do not seal.
4. 4 Bake pie in the preheated oven for 10 minutes.
5. 5 Meanwhile, make the streusel topping: Mix flour, oats, brown sugar, lemon zest, and cinnamon in a medium bowl until combined. Cut in butter until mixture is crumbly. Remove pie from oven and sprinkle streusel on top.
6. 6 Reduce heat to 375 degrees F (190 degrees C). Return pie to oven and bake until streusel is browned and apples are tender, 30 to 35 minutes more. Cover loosely with aluminum foil to prevent excess browning.

By Ginny

Ingredients

• ✓ rolled oat
• whole wheat flour
• sugar
• salt
• butter
• water

Instructions

1. 1 Place oats in the bowl of a food processor; pulse until finely ground.
2. 2 Transfer ground oats to a medium bowl; stir in flour, sugar, and salt. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle with 2 tablespoons water. Blend with a fork until mixture holds together, adding up to 1 tablespoon more water if necessary.
3. 3 With minimal shaping, form dough into a ball and place on a lightly floured sheet of waxed paper. Place another sheet of waxed paper on top and roll dough into a 1/8-inch thick circle large enough to fit a 9-inch deep-dish pie plate. (This dough breaks more easily than a white flour dough; the wax paper helps with that.)
4. 4 Remove top sheet of waxed paper and invert dough into the pie plate. Slowly peel away remaining sheet of waxed paper and trim any excess crust. Turn dough edge under and crimp as desired.
5. 5 Crust is ready to fill. See notes if your recipe requires a pre-baked crust.

By Michelle Brady Stone

Ingredients

• ✓ rolled oat
• brown sugar
• vegetable oil
• egg
• salt
• almond extract

Instructions

1. 1 Combine oatmeal, brown sugar and oil in a bowl. Stir to mix well. Cover and let stand at least 5 hours, or overnight.
2. 2 Pre-heat oven to 350 degrees F (175 degrees C). Grease cookie sheets - use non-stick if possible.
3. 3 Add the egg, salt and almond extract to oatmeal and stir well until blended.
4. 4 Drop by rounded teaspoonfuls about 1-1/2 inches apart on greased cookie sheets. Bake 7 or 8 minutes or until edges are browned and center is golden. Remove from cookie sheet and cool on racks.

By Rosina

Ingredients

• ✓ rolled oat
• brown sugar
• all-purpose flour
• white sugar
• baking soda
• cinnamon

Instructions

1. 1 In a 1 quart jar, layer the ingredients in the following order: half of the oats, half of the brown sugar, flour. Mix together the sugar, baking soda and cinnamon, put on top of flour, then remaining brown sugar and remaining oats. Screw on the lid and attach a tag with the following instructions:
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, beat 1 1/4 cups of butter with 1 egg and 1 teaspoon of vanilla until fluffy. Stir in the contents of the jar. Drop cookies by rounded tablespoons 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Cool on cookie sheets for 1 minute before removing to wire racks to cool completely.

By Sally

Ingredients

• ✓ rolled oat
• all-purpose flour
• brown sugar
• cinnamon
• butter
• cherry pie filling

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C.)
2. 2 In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs.
3. 3 Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling.
4. 4 Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.

By Timothy S Lindabury

Ingredients

• ✓ rolled oat
• brown sugar
• white sugar
• butter
• milk chocolate chip
• peanut butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 In a medium bowl, mix together the oats, brown sugar and white sugar. Stir in the melted butter until well blended. Pat the mixture evenly into the bottom of the prepared pan.
3. 3 Bake for 15 minutes in the preheated oven, until toasty. In the microwave or in a heat-proof bowl over simmering water, melt chocolate chips and peanut butter together, stirring occasionally until smooth. Spread over the baked crust. Let cool before cutting into squares.

By KYRSTE

Ingredients

• ✓ rolled oat
• brown sugar
• butter
• honey
• semisweet chocolate chip
• peanut butter

Instructions

1. 1 In medium bowl, combine oats, sugar, butter, and honey. Microwave on high for 4 1/2 - 5 1/2 minutes or until bubbly, stirring twice.
2. 2 Spread honey mixture in an 8 x 8 inch pan. Cool in refrigerator.
3. 3 In small bowl, combine chocolate chips and peanut butter. Microwave on high for 1 - 1 1/2 minutes or until chips are soft, stirring once. Spread over cookie mixture. Refrigerate until chocolate is firm. Cut into squares.

By Dawn McLeskey

Ingredients

• ✓ rolled oat
• brown sugar
• butter
• corn syrup
• semisweet chocolate chip
• peanut butter

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C).
2. 2 Mix the oats, brown sugar, butter or margarine, and white corn syrup. Pat into a 10 x 15 inch pan. Bake for 10 to 15 minutes. Do not over bake.
3. 3 Melt chocolate chips and peanut butter. Spread over baked crust while hot. Cut into bars right away.

By Dee

Ingredients

• ✓ rolled oat
• banana
• date
• vegetable oil
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet.
3. 3 Bake for 20 minutes in the preheated oven, or until lightly brown.

By K Gailbrath

Ingredients

• ✓ rolled oat
• cocoa powder
• coconut
• white sugar
• milk
• butter
• vanilla extract

Instructions

1. 1 Line a work surface with waxed paper.
2. 2 Stir oats, cocoa powder, and coconut together in a large bowl.
3. 3 Whisk sugar, milk, and butter together in a nonstick pot; bring to a boil and cook, stirring constantly, until sugar is completely dissolved, about 2 minutes. Remove from heat and stir vanilla extract into butter mixture.
4. 4 Stir oat mixture into butter mixture until well-combined. Drop mixture by the spoonful onto waxed paper and let sit until set, at least 15 minutes.

By maCherie

Ingredients

• ✓ rolled oat
• butter
• self-rising flour
• white sugar
• egg
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper.
2. 2 Melt butter over low heat. Pour into bowl and stir in the rest of the ingredients. Mix well.
3. 3 Drop on one inch apart by the teaspoonful onto parchment paper. Bake 10 to 12 minutes until light golden brown. Let cool on rack.

By Sunshine

Ingredients

• ✓ rolled oat
• sweet potato
• brown sugar
• pecan
• butter
• cinnamon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Pour sweet potatoes into an 8x8-inch pan.
3. 3 Mix oats, brown sugar, pecans, butter, and cinnamon together in a bowl; spread mixture over sweet potatoes.
4. 4 Bake in the preheated oven until top is golden brown, 25 to 30 minutes.

By fleckfamily

Ingredients

• ✓ rolled oat
• coconut
• peanut butter
• white sugar
• cocoa powder
• butter
• milk
• vanilla extract

Instructions

1. 1 Line baking sheets with waxed paper. Mix the oats, coconut, and peanut butter in a bowl until thoroughly combined.
2. 2 Place sugar, cocoa powder, butter, and milk in a large saucepan, and bring to a boil over medium heat. Stir until the mixture is smooth and the sugar has dissolved, about 1 minute; remove from heat. Mix the oat mixture into the liquid mixture; stir in vanilla extract.
3. 3 Scoop up about 1 tablespoonful of the dough, roll it into a ball, and flatten. Place on waxed paper, and allow to cool.

By emmanema

Ingredients

• ✓ rolled oat
• banana
• hot cocoa mix
• whey protein powder
• peanut butter
• applesauce
• baking powder

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C).
2. 2 Mix oats, banana, cocoa mix, protein powder, peanut butter, applesauce, and baking powder together in a bowl.
3. 3 Drop dough by spoonfuls onto a cookie sheet, 2 inches apart.
4. 4 Bake in the preheated oven until golden, and set around the edges, 10 to 15 minutes.

By cocovilla

Ingredients

• ✓ rolled oat
• almond
• wheat germ
• coconut
• white sugar
• butter
• milk
• cocoa powder

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Mix oats, almonds, wheat germ, and coconut together in a bowl.
3. 3 Combine sugar, butter, milk, and cocoa powder together in a saucepan; bring to a boil. Cook and stir cocoa mixture until smooth, about 5 minutes. Pour cocoa mixture over oat mixture; stir to coat.
4. 4 Drop oat mixture, about 1 tablespoon per cookie, onto the prepared baking sheet. Chill in the refrigerator until set, 20 to 30 minutes.

By linkynrose

Ingredients

• ✓ rolled oat
• banana
• oat cereal
• chocolate chip
• cranberry
• coconut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper.
2. 2 Mix bananas, oats, oat cereal, chocolate chips, cranberries, and coconut in a bowl, adding more oats or cereal as needed to make a soft dough. Roll into 12 equal balls. Arrange balls on the prepared cookie sheet and gently flatten.
3. 3 Bake on the middle rack of the preheated oven until golden brown, 15 to 20 minutes. Remove from the oven and cool on a wire rack.

By jackinthewoods

Ingredients

• ✓ rolled oat
• all-purpose flour
• baking powder
• salt
• brown sugar
• shortening

Instructions

1. 1 In a large bowl, stir together the flour, baking powder, salt, brown sugar and oats. Blend in the shortening so that it is fully absorbed. Store this mixture in an airtight container at room temperature for up to 8 weeks in a cool dry place. Prepare cookies from the mix using the following recipe.
2. 2 Use: 2 cups of cookie mix, 1 egg, beaten, 1 teaspoon vanilla and 1 cup of chocolate chips, coconut, raisins or nuts. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheet. In a large bowl, stir together the cookie mix, egg, vanilla and the additions of your choice. Drop by rounded spoonfuls onto the prepared cookie sheet. Flatten slightly with a fork. Bake for 8 to 10 minutes in the preheated oven. Cool on wire racks. makes about 2 dozen.

By Belinda

Ingredients

• ✓ rolled oat
• brown sugar
• white sugar
• margarine
• semisweet chocolate chip
• peanut butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, stir together the brown sugar, white sugar, melted margarine and oats until well blended. Mix in the chocolate chips. Press the mixture into a 9x9 inch pan.
3. 3 Bake for 12 to 15 minutes in the preheated oven. Spread peanut butter over the top of the bars and let cool until set. Cut into squares and serve.

By Amber

Ingredients

• ✓ rolled oat
• whole wheat bread
• milk
• butter
• banana
• brown sugar
• raisin

Instructions

1. 1 In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan.
3. 3 To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan.
4. 4 Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.

By azalia

Ingredients

• ✓ rolled oat
• yellow cake mix
• baking powder
• egg
• margarine
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large bowl, stir together the cake mix, oats and baking powder. Make a well in the center and add the eggs and margarine; mix until well blended. Stir in the chocolate chips and walnuts. Drop by rounded spoonfuls onto an ungreased cookie sheet.
3. 3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

By ESKMom

Ingredients

• ✓ rolled oat
• apricot half
• white sugar
• brown sugar
• all-purpose flour
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Arrange apricots in a 9x12-inch baking dish and sprinkle with white sugar.
3. 3 Mix together brown sugar and flour in a bowl; cut in butter with a pastry cutter until mixture resembles coarse crumbs. Lightly stir in rolled oats and spoon mixture over apricots.
4. 4 Bake in the preheated oven until fruit is soft and topping is browned and crisp, 35 to 40 minutes.

By Miriam

Ingredients

• ✓ rolled oat
• brown sugar
• all-purpose flour
• butter
• blackberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine oats, brown sugar, and 1/2 cup flour in a bowl. Cut in butter with 2 knives or pastry blender until the mixture is moistened and crumbly.
3. 3 Spread blackberries into an 8-inch square baking dish. Sprinkle with remaining 1/4 cup flour and toss well to coat. Sprinkle oat mixture over top.
4. 4 Bake in the preheated oven until golden brown, 35 to 40 minutes.

By Kari

Ingredients

• ✓ rolled oat
• white sugar
• evaporated milk
• cocoa powder
• butter
• peanut butter

Instructions

1. 1 In a medium saucepan, put together the sugar, evaporated milk, cocoa powder, and butter; bring to a boil while stirring. Boil for 1 minute; remove from heat. Stir in the peanut butter and rolled oats. Drop by heaping teaspoonfuls onto waxed paper. Cool and serve.

By ACME