The theory behind no-bake oatmeal cookies is simple. Instant oats are completely cooked with a small bit of hot water, then sugar, butter, and any additional ingredients can be stirred in. The dough is shaped into balls that will harden at room temperature. 
Our recipe is an adaptation of these simple oatmeal cookies, because we added flour to the melted butter. The flour smoothed out the dough, and gave these cookies a softer, more scone-like texture. Loaded with brown sugar, walnuts, and cranberries, these are a great substitute for scones at a high tea!
2 packets instant oats (f)
1 tablespoon butter (f)
1 tablespoon flour
1 tablespoon granulated sugar
1 tablespoon brown sugar (f)
2 tablespoons dried cranberries (f)
2 tablespoons chopped walnuts
1. Mix the sugars in with the dry oats and then pour 1/2 cup of boiling water over them.
2. Mix these until the oats are cooked and all the sugars are combined. 
3. Melt the butter with the flour and then mix it into the oats. 
4. Mix in the walnuts and cranberries.
5. Scoop three scones out of the mixture and place them on a tinfoil sheet.
6. Let the "scones" sit out for a few hours (4), flipping them over half way through.

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