Do you have to mash oats?

I'm basically an extract brewer that's branching out.
I've just scanned the 46 pages of posts and came up empty.
Do I have to mash oats to get their full benefit?
(I'm looking at a partial mash.)
Quick oats don't need to be cooked, correct?
How many lbs of base malt do I need per lb of oats?
Do I mash all my specialty grains at the same time?
Will a one-step infusion mash at 152D for an hour with a 170D sparge do the job?
Thanks
FuzzyV

FUZZYV said:

Quick oats don't need to be cooked, correct?

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No, but better if you do.

FUZZYV said:

How many lbs of base malt do I need per lb of oats?

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Safe rule-of-thumb is 1:1.  Use that and you won't have to worry about it. 

FUZZYV said:

Do I mash all my specialty grains at the same time?

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That will be fine.

FUZZYV said:

Will a one-step infusion mash at 152D for an hour with a 170D sparge do the job?

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Yes.

You've done your homework. 

Thanks for the input.
I've also been told that a fine grind interspersed in the grainbag during the steep will yield acceptable results. Additional input would be appreciated.

Whenever I use flaked anything (oats, wheat, rye, etc.) I grind it to a powder in a Magic Bullet and add to mash grains.