2025-04: rewritten optimized for the Cuisinart and for oat flakes - I have never actually seen actual oatmeal. >>note: Not cloyingly sweet. You can double the brown sugar if you have a sweet tooth.
Enjoy with your favorite coffee or tea or add them to your day pack for some quick energy during a hike or a road trip.
You can use some mix of butter and Crisco If the @butter{1/2 c} isn't soft / at room temperature, nuke it 10 seconds at a time until it is. Preheat oven to 425°F Dissolve @baking soda{1/4 tsp} in @hot water{1/2 c} Place 3 c of the @oat flakes{31/2 c, divided} in the #Cuisinart{} and process until it's crumbs - maybe slightly larger crumbs than cornmeal. Add @flour{1 c}, @brown sugar{1/2 c} and butter. Process / pulse until it's consistent. You may need to scrape down the sides a couple times. Add baking soda & water mix and process / pulse / scrape down until it's consistent again. Put 1/4 c oat flakes on the ungreased #baking sheet{} and dump the dough on it, press it down with your hands so it's roughly flat, sprinkle with more flakes and roll it with a #rolling pin{} or a glass or can to get the thickness even. I make mine 1/4" thick, some people like 'em thicker. Or you can cut them in rounds or any shape with a glass, tin can or cookie cutter. If you haven't cut them in shapes already, score to 2-3" squares, rectangles or diamonds. You'll use these lines for clean cuts after baking. Bake for ~{15 minutes} and check that they're golden brown - if not, give them another 5 minutes. They should be crisp and crunchy, not chewy. Separate the along the score lines with a thin knife and place on a rack to cool.