1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup rolled oats
1/2 cup packed brown sugar
1/4 cup butter
1/4 cup white sugar
1 cup white sugar
1 egg
2 tablespoons water
1 egg white
3 tablespoons white vinegar
1/2 cup chopped walnuts
2 tablespoons water
1/8 cup semisweet chocolate chips
3 tablespoons white sugar
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a medium bowl, stir together the flour, baking powder, and salt; set aside to cool. In a medium bowl, dissolve oats in water, then stir together. In a small bowl, whisk together 1/2 cup butter, 1/4 cup white sugar, and 1 cup sugar until smooth. Reserve 1/2 cup butter mixture and set aside.
In a non-stick zip-lock bag, stir together the brown sugar, melted 1/4 cup butter, reserved 1/2 cup butter, 1 tablespoon water, egg, vinegar, and white sugar. Add eggs one at a time, beating well after each addition. Stir the batter into the cooled butter mixture using a large spoon. Drop batter by heaping spoonfuls onto the prepared baking sheet.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool.
To make the filling, stir together the 1/4 cup of butter and 1 cup sugar, and beat for one minute. Stir in the egg. In a small saucepan, bring the sauce to a boil, stirring constantly. When tender, remove from heat and stir in the flour mixture, one tablespoon at a time. When the dough forms and is separated from the fork, cool slightly before rolling out.
Spoon dough into cake pans and bake for eight minutes. Let Cool.