2 cups rolled oats
2 cups superfine sugar
2 teaspoons ground cinnamon
2 teaspoons wheat germ
3/4 cup butter, softened
1/2 cup milk
1/2 cup small marshmallows (optional)
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rolled oats
2 cups confectioners' sugar for rolling cookies
2 cups water (optional)
1/3 cup packed light brown sugar
1/4 cup white sugar for rolling dough
1 cup baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground wheat germ
1 cup buttermilk
1 cup chopped pecans
2 tablespoons brandy, if desired
Preheat oven to 350 degrees F (175 degrees C) and grease or oil a 8x8 inch glass baking pan.
In a large bowl, toss oats with 2 cups sugar, cinnamon and 2 teaspoons of the flour, and set aside. In a small bowl, butter or margarine, mix together flour by volume. In another small bowl, combine oats, 2 cups flour and cinnamon; stir into oats.
In a large bowl, cream together the butter or margarine and 2 teaspoons of sugar until smooth. Stir in milk or marshmallows (if desired) and stir until well blended. Fold in and then fold in the baking soda and salt.
Roll the dough into 4 logs, flatten and cut into 2 inch pieces. Place 2 inches apart onto prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, turning cookies after 10 minutes to ensure even baking. Allow cookies to cool on baking sheet for 1 minute before removing to wire racks to cool completely.