Preheat oven to 350 degrees. Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl. Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well-incorporated. Spoon rounded 1/4-cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. You don't need to press the dough flat. Bake for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft. For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Heat oven to 375 F. Grease cookie sheet. Remove cinnamon rolls from can. Arrange 3 whole cinnamon rolls in triangle in center of greased cookie sheet. 2.Cut remaining rolls in half. Arrange to look like tree (3 halves on each side of triangle and 1 for trunk). Loosely place 30x1-inch strip of foil around outside edges to prevent excessive browning.3.Bake at 375 F. for 13 to 19 minutes or until deep golden brown. Loosen tree carefully with pancake turner. Carefully slide onto serving platter. Frost warm rolls. Decorate as desired with cherries.

Preheat oven to 350 degrees F. In a large bowl, blend cake mix, brown sugar. Add to dry mixture, the shortening, egg, vanilla and almond extract. Fold in cherries, raisins, apricots or pineapples, walnuts, almonds, and pecans or your favorite nut. Blend mixture well. Drop cookie dough (dough should be sticky, doughy, not too wet), if too wet add a couple of spoonfuls of leftover cake mix to give it the right consistency) by spoonfuls, about 2 inches apart on an ungreased cookie sheet. Bake for 15 to 20 minutes or until golden brown.

Preheat oven to 350. Grease and flour bottom and sides of a spring form pan. Combine flour, sugar, butter, eggs, baking powder, baking soda, salt and vanilla. Beat at medium speed scraping bowl often until well mixed about 2 minutes. Spread batter on bottom and up sides of prepared pan. Combine 1/4 cup sugar, cream cheese, egg and lemon peel in large mixer bowl. Beat at medium speed scraping bowl often until smooth about 3 minutes. Pour over batter in pan then spoon preserves evenly over filling. Bake 45 minutes then cool for 20 minutes. Loosen sides of cake from pan by running knife around inside of pan then remove side of pan. Stir together powdered sugar and lemon juice until smooth then drizzle over warm coffeecake. Serve warm or cold.