(recipe from Jakey Leigh's bakery in Kanab, UT)

3 C oats
3 C pecans
Toast 10 min at 325.  Grind oats into flour, add pecans, pulse to coarse.
2 C flour
1 3/4 C wheat flour
1 t baking powder
1 t cinnamon
1 t nutmeg
Mix and add in ground oats and pecans.
1 1/2 C vegetable oil
1 T vanilla (does this sound like a lot?  I was wondering if it should have said 1t)
1 1/2 C syrup (she says she uses maple)
1 1/2 t almond extract
Some kind of jam (use your favorite!)

Mix wet together, add to flour mixture.
Makes around 24 or so. Bake for 9-12 minutes at 325 350.  The original recipe is from
a bakery in Kanab and they use a commercial oven, so the temperature should be set a bit
higher in a residential kitchen. Form a little bowl with the mixture and then add in the jam.  

A few thoughts after trying the recipe:
1. increase the temp to 350

2. possibly subsitute applesauce for half of the oil?

3. it's okay if they're a bit soft coming out of the oven as they will harden while they cool, kind of
like molasses cookies

4. Toast the oats and pecans separately, not all together, since you add the oats & flour together
before adding in the pecans.

5. don't make the bottom too thin as it has to support the weight of the jam