From Ancient Heritage Cookies, another favorite oatmeal cookie recipe, made with oatmeal, oat flour, and pastry flour.
I read that in medieval times, the Scottish people made cookies, in the shape of the sun, from oats and butter to celebrate the winter solstice. I thought I would create my own modern version with brown sugar and warm cinnamon. My sweet and delicious adaptation uses oat flour, oatmeal, and whole-wheat pastry flour. It is light, buttery, with a full mouth feel, complex flavor, and little bit of a chew.
Winter-Sun Oat Cookies
Chilling Time: Overnight
Makes about 15 cookies
1 cup old-fashioned rolled oats (90 grams)
1/3 cup oat flour (40 grams)
1/4 cup whole-wheat pastry flour (33 grams)
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon, preferably ground roasted cinnamon
6 tablespoons (3/4 stick) unsalted butter, room temperature (85 grams)
1/3 cup packed dark brown sugar (73 grams)
3/4 teaspoon pure vanilla extract
In a medium bowl, whisk together oats, flours, baking soda, baking powder, salt, and cinnamon. Set aside.
In the large bowl of an electric mixer, with speed set to high, beat the butter, sugar, and vanilla for 1 to 2 minutes, until light and fluffy. Reduce mixer speed to low. Gradually add flour mixture. Mix until just combined, and dough has begun to form clumps. Turn off mixer. Gather together with hands. Cover and chill overnight, for flour to hydrate.
Preheat oven to 350°F/180°C/Gas Mark 4. Line cookie sheets with parchment paper.
Using a medium cookie scoop, such as #60, form 2 teaspoons of dough into 1-inch balls. Place on prepared sheets, spacing about 2 1/2 inches apart. Flatten to 1/3-inch thickness. Bake for 12 to 14 minutes, until light brown. Cool for 2 minutes on cookie sheet. Transfer cookies, still on parchment, to wire racks to cool completely.
Store cookies in an airtight container, at room temperature, for up to 1 week.
Baker’s Note: If you are not a cinnamon fan, you can omit the cinnamon. The resulting cookie will still have a complex flavor, but a less interesting finish.