Sift dry ingredients together and set aside. Whisk together the eggs, oil and milk. Using a wire whisk (stirring by hand), add the dry ingredients and the rolled oats and stir until smooth. Bake on a greased hot griddle or waffle iron.
Alterations: I like to substitute 1/4 cup soy flour for 1/4 cup brown rice flour.
Lay a 3-foot piece of waxed paper on a cookie sheet. Stir the sugar and cocoa together. Melt the butter in a 4-quart pan. Add milk and sugar/cocoa mix. Stir constantly and bring to a boil and let boil for 1 minute. Remove from heat and add the vanilla and rolled oats. ½ cup peanut butter can be added to make smoother.
Drop one cookie by the spoonful and see if there is any liquid that spreads from the cookie. If there is, add another ¼ cup of rolled oats at a time until no liquid runs from cookie. Let cookies set (may need to put in refrigerator). Store in an air tight container.
Preheat oven at 350 degrees. Beat the sugar, brown sugar and butter until creamy. Add eggs, vanilla and baking soda and mix well. Add peanut butter and mix. Stir in oats, chocolate chips and nuts.
Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart.
Bake for 10-12 minutes until lightly brow around edges.
Prepare cake batter according to package directions, set aside. In a small mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beat on low speed just until combined.
Pour half of the cake batter into a greased 9 x 13 baking dish. Gently pour cream cheese mixture over batter. Gently spoon remaining batter over top: spread to edge of pan.
Bake at 325 for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate.
For frosting, combine sugar, milk butter and egg yolks in a heavy saucepan. Cook and stir over medium-low heat until thickened and a thermometer reads 200. Remove from the heat. Stir in vanilla; fold in coconut and pecans. Cool until frosting reaches spreading consistency. Frost cooled cake. Refrigerate leftovers.