Uploaded May 2016 | Updated September 2026, 3 weeks ago
Subscribe to Silently Cooking! and head to:
silentlycooking.com
For More Stuff!
On Twitter at: twitter.com/SilentlyCooking
Recipe:
4 oz Butter
6 oz Brown Sugar
2 oz Agave Nectar
5.5 oz of Toasted Rolled Oats
4 oz of Bread Flour
1 egg
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/8 tsp Allspice
1/8 tsp Vanilla Extract
First, Toast your Oats in a pan over medium heat, tossing every now and then. I like to toast the oats until they smell like popcorn, and start to get dark around the edges. Process until it's a powder.
Cream Together the Butter and Brown Sugar until it's light and fluffy.
Add all the rest of the ingredients, beating the egg separately first, and mix until combined well. Chill for 30 minutes (or overnight).
Arrange the cookies on a sheet lined with parchment paper. Bake in a 350 degree oven for 12 - 15 minutes. Let them cook, and then eat them. All of them.
Subscribe to Silently Cooking! and head to:
silentlycooking.com
For More Stuff!
On Twitter at: twitter.com/SilentlyCooking
Recipe:
4 oz Butter
6 oz Brown Sugar
2 oz Agave Nectar
5.5 oz of Toasted Rolled Oats
4 oz of Bread Flour
1 egg
1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/8 tsp Allspice
1/8 tsp Vanilla Extract
First, Toast your Oats in a pan over medium heat, tossing every now and then. I like to toast the oats until they smell like popcorn, and start to get dark around the edges. Process until it's a powder.
Cream Together the Butter and Brown Sugar until it's light and fluffy.
Add all the rest of the ingredients, beating the egg separately first, and mix until combined well. Chill for 30 minutes (or overnight).
Arrange the cookies on a sheet lined with parchment paper. Bake in a 350 degree oven for 12 - 15 minutes. Let them cook, and then eat them. All of them.
