As the weather (at least ostensibly) cools down, toast, oatmeal, and hot gooey cookies all sounds pretty great. Toasting oats before adding them to the cookie dough as well as grinding some of said oats into the flour of the dough keeps the flavor from being hidden, and results in a crispy, chewy, caramely, lovely cookie.
Toasted Oat Cookies
1 ½ c whole rolled oats, toasted
Divide into 1 c ground and ½ c whole
1 tsp baking powder
1 c butter
7/8 c sugar
1 egg + 1 yolk
1 tsp vanilla
1 tsp salt
½ tsp cinnamon
1/3 c ground flax
1/3 c whole wheat flour
1 ½ c mix-ins (I used dried cranberries, chocolate chips, and toasted pecans)
Beat together softened or melted butter, sugar, and eggs. Add vanilla, salt, and cinnamon.
In a separate bowl, whisk flax, flour, and baking powder. Stir this into the butter/sugar/egg. Once just combined gently mix in the goodies.
Refrigerate dough, tightly covered, for at least one hour.
Preheat oven to 350ºF.
Scoop into 1” balls and flatten slightly, spacing 2” apart.