Preheat the oven to 375 °F. Grease several baking sheets and set aside. Place oats in a food processor or blender and grind to a fine powder. Set aside.
Stir together flour, baking soda, baking powder, and salt. Place butter in a large mixing bowl and beat until lightened. Add granulated and brown sugars, and beat until fluffy and smooth. Beat in egg and vanilla. Add dry ingredients and beat until well blended. Add oats, chocolate chips, and nuts (if used) and stir until distributed throughout.
Roll dough pieces between palms to form 1½-inch balls. Space balls about 2½ inches apart on baking sheets. Flatten slightly with the heel of the hand.
Place in upper third of the oven and bake for 8 to 10 minutes, or until just tinged with brown. Reverse baking sheets from front to back halfway through baking to ensure even browning. Be very careful not to over bake.
Remove baking sheets from the oven and let stand for 3 to 4 minutes. Using a spatula, transfer cookies to wire racks to cool.
Store in an airtight container for up to a week. Freeze for longer storage.
Makes about 30 3-½” cookies..
Heat oven to 200 °F, grease pans.
Combine sugar, butter, syrup and salt in pot.
Stir until it bubbles around the edges.
Cook at medium still bubbling for approx. 5 minutes.
Add vanilla and baking soda.
Stir and pour immediately onto popcorn and mix.
Spread onto pans and bake for 1 hour. Stirring every 15 minutes.
Crumble the BASE ingredients together and pat into 9″ X 13″ pan. Bake in 350 °F oven for 20 minutes or until golden.
In saucepan, mix the 2 Tbsp margarine and 1 can condensed milk. Heat, stirring constantly until thickened slightly. Watch closely as the milk burns very quickly. Pour over crust, return to oven and bake for 12 minutes or until golden.
Sprinkle chocolate chips over milk layer and return to oven for about 2 minutes to melt chocolate. Remove from oven and spread chocolate evenly.
Sprinkle with Skor toffee bits. Cool and cut into bite-size squares.
MELT CHIPS & BUTTER IN MICROWAVE on HIGH FOR 1 MIN.
ADD PEANUT BUTTER & STIR UNTIL IT IS well MIXED. LET COOL SLIGHTLY.
PUT MARSHMALLOWS INTO A LARGE BOWL; ADD BUTTERSCOTCH MIXTURE. STIR UNTIL MIXED, & PUT INTO A GREASED PAN.
COOL IN FRIDGE BEFORE CUTTING INTO SQUARES.
****** You can also substitute chocolate chips & white marshmallows for another color. I add rice krispies to the chocolate recipe. I have also used chinese noodles in the butterscotch recipe.