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Heat oven to 375F. Combine flour, oats, baking powder, baking soda and salt. Beat margarine and sugar in large bowl with mixer until light and fluffy. Blend in egg and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients. Drop tablespoonfuls of dough, 2 inches apart, onto parchment-covered baking sheets. Bake 9 to 11 min. or until golden brown. Cool on baking sheets 5 min. Remove to wire racks; cool completely.
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Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party
Professional molds for tempered chocolate bonbons
Professional chocolate callets — tempering, ganache, mousse