Preheat oven to 350 Line a cookie sheet with foil and spray or coat well with non stick cooking spray or oil. 1 tub chicken livers, 1.25 lbs 3 large eggs 1 clove garlic chopped (USE FRESH!) 3 cups quick oats 1 cup, more or less, unbleached or whole wheat flour In a large bowl, measure out 3 cups quick oats and 1 tsp salt. Whirl the liver, eggs, and garlic in a food processor until liquefied. Pour into the bowl with the oats. Mix well. Add enough flour to make the mixture thick enough so that you can spread it on a cookie sheet. More flour makes a breadier cookie. Less makes a chewier one. Bake at 350 for 45 minutes. Remove pan, and using the foil, turn the sheet of liver cookie over. Bake for 10 more minutes. Cool on a rack and cut into pieces. Refrigerate until use. I have not tried to freeze them, so don't know if that is feasible. They don't last long enough around here to get to the freezer. My dogs go NUTS for these things. They are a good consistency, and hold shape even if cut into very small pieces.