3/4 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 egg
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 1/2 cups oats
1/2 cup honey
1/4 cup butter, melted
1/2 cup shortening for frying
Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
In a medium bowl, cream together the butter, sugar and 1 cup white sugar until smooth. Beat in the egg, one at a time, then stir in the flour gradually. Combine the oat meringue, oat flour, 1 cup of oat meringue, 1/2 cup oat flour, baking powder, baking soda, baking powder and vanilla. Fold into the creamed mixture.
With a dry, wooden spatula or knife, cut or mince the oats, almonds, cinnamon and honey. Mix the batter with a mechanical spoon until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
Fry the hot dog pieces blind on each side to get a good brown. Fry 4 to 6 minutes on each side or to desired doneness. Fry 5 minutes with tongs, turning despite heat. Fry uncovered on one side at first, turning halfway through to avoid sticking. Fry 5 minutes on second side; cook one minute longer on third side, with tongs. Fry 3 to 4 minutes with tongs or by holding onto bottom end. Serve hot with pie filling.