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Milled whole oats — pancakes, muffins, cookies, porridge bread
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Milled whole oats — pancakes, muffins, cookies, porridge bread
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Preheat oven to 375 F (190C). Add 4 level cups of Quick Oats to your blender/food processor and blend them about 2 minutes or until they are finely ground and a flour-like consistency. Set aside. In large bowl, cream together margarine, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together baking soda, cinnamon and salt. Beat into creamed mixture. Gradually stir in finely ground quick oats and mix well. Drop by teaspoonfuls onto a lightly greased cookie sheet. Bake 8 - 10 minutes in the preheated oven, or until golden brown. Cool slightly; remove from cookie sheet to wire rack or plate. Cool completely. (Optional).