We're sorry to hear that you had some trouble, Carol! We wonder if another brand of flour was used (which may have a lower protein content) or if all-purpose flour was used instead of white whole wheat? Using flour with a lower protein content will affect how much liquid is absorbed. Another reason the batter might have been too wet is if traditional rolled or thick-cut, rather quick rolled oats were used — they'd need more time to absorb liquid. We hope this helps for future baking adventures! 

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