Potatoes
Garlic cloves, sliced very thin
Butter
Olive oil
Salt and pepper, to taste

Heat oven to 425.

Scrub potatoes. Make a series of parallel cuts in the potato that nearly go through, every 4mm or so. Shove a sliver of garlic in each cut. Smear some butter over top of the potato. Drizzle olive oil on top. Sprinkle with salt and pepper. Bake for 50-75 minutes or until cooked through (internal temp 210 F, according to Wikipedia).

This was after 45 minutes. It was not done yet.

2 cups old-fashioned rolled oats
1 cup dried cherries (or raisins)
1 stick butter
1/3 cup sugar
1/3 cup brown sugar, packed
1 egg
1/2 tsp vanilla
1 tsp kosher salt
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp each: cardamom, nutmeg, allspice, cloves, ginger
3/4 cups AP flour

Heat oven to 350.

Toast the oats in a pan over medium heat. Set aside to cool. Chop up the raisins or cherries (optional, I just sometimes like to have smaller bits of fruit throughout a cookie).

Cream the butter and sugars together. Add the egg and vanilla and mix to combine. Add the salt, baking soda, spices, and flour. Mix to combine. Stir in by hand the cooled oats and fruit.

Drop rounded teaspoonfuls of dough onto a parchment-lined baking sheet. Bake at 350 for 8 minutes, rotating halfway through.

Makes about this many.