Preheat oven to 350 degrees. Beat butter, brown sugar, and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats; cinnamon chips (batter will be stiff). Drop by heaping teaspoons onto ungreased cookie sheet. Bake 10-12 minutes or until lightly browned.
Spread batter into lightly greased 9×13 inch baking dish. Bake at 350 degrees for 25-30 minutes or until golden brown. Cool and cut into bars.
In a heavy saucepan, bring to a boil the sugar, cocoa, butter, and milk. Let boil for 3 minutes then add peanut butter, vanilla, and oatmeal. On a sheet of waxed paper, drop mixture by the teaspoonfuls, until cooled and hardened.
1 cup fresh, canned (drained) or frozen blueberries
1/4 cup chopped pecans
Preheat oven to 400 degrees. Line muffin pan with paper baking cups. Beat milk, oil, and egg in large bowl with fork or wire whisk. Stir in flour, sugar, cinnamon, baking powder, and salt until flour is moistened (batter will be lumpy.) Fold in blueberries and pecans. Divide batter evenly among muffin cups. Place a whole pecan on top of each muffin. Bake 20-25 minutes or until golden brown.