I turned Lookin’ Riiight Granola into oatmeal cookies. That is all.
Lookin’ Riiight Oatmeal Cookies
Yields about 12 cookies
1/2 cup (1 stick) butter, softened
1/2 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
3/4 cup oat flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon sweet curry powder
1/2 teaspoon salt
1 1/4 cups rolled oats
1/2 cup bittersweet chocolate chunks
1/3 cup pistachios, roughly chopped
1/4 cup unsweetened coconut flakes
In a large bowl, cream together the butter and brown sugar, then mix in the egg and vanilla extract until smooth. In a separate bowl, whisk the oat flour, baking soda, cinnamon, sweet curry powder and salt together, and stir this into the wet ingredients. Finally, stir in the oats, chocolate chunks, pistachios and unsweetened coconut flakes.
Scoop the cookies onto a sheet, using about 2 generous tablespoons of cookie dough per cookie. Then chill the whole tray before baking for a thicker cookie.
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Place cookies on baking sheet 2 inches apart and bake for 10 to 12 minutes (baking time will vary, depending on how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let cookies cool on baking sheet for five minutes before transferring cookies to a wire rack to continue cooling.