Heat the oven to 350. Melt the butter, jam, milk and vanilla in the microwave until soft. I heated it for 1 minute in our microwave and it worked fine. The butter was soft, but not completely melted. That's fine. Mix the oats, flour, salt, ground ginger and candied ginger in a mixer while the wet stuff is warming. Then add the wet stuff and mix it all together thoroughly. Use an ice cream scoop to measure the cakes. Pack the scoop hard and then pop them out onto a cookie sheet. [You don't have to grease the cookie sheet]. Flatten the cakes a bit with a fork. Mine were 2 " rounds after I flattened them a bit. Bake for 15 minutes if you want to eat them hot. [They hold together better for eating warm and they are fabulous for breakfast!] Bake for 10 minutes if you want to let them cool and eat them later. [They'll finish drying as they cool]. Makes 20 cakes, 2" rounds