Hi Heather, we're so sorry to hear that you continue to have difficulties with this recipe! Are you using our flour or a different brand? Other brands of unbleached all-purpose flour generally aren't as high in protein as our flour, which means they won't develop as much gluten and also won't absorb as much liquid. This will result in a wetter, stickier dough that doesn't rise well. I also think this dough can get off to a bit too warm of a start if you're not careful, so I would recommend waiting longer than the 10-15 minutes indicated in the recipe. I would try to let this mixture cool down to at least 90°F before adding the remaining ingredients. This will also give the oats more time to soak up the liquid. For more help troubleshooting, please don't hesitate to contact our Baker's Hotline. We're here M-F from 9am-9pm EST, and Saturday and Sunday from 9am-5pm EST, and you can talk directly with us via CHAT or on the phone at 855-371-BAKE (2253). Sometimes it really helps to have a conversation about your process in order to determine exactly what's going on, and how best to improve your results.  

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