These cookies have lavender, maple syrup and toasted oats.
- 1/2 c. salted butter
- 1/2-1 tsp. culinary lavender buds (to taste)
- 3/4 c. dark brown sugar, packed
- 1/4 c. maple syrup
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1 tsp. Kosher salt
- 1 tsp. baking powder
- 1 c. steel cut oats
- 2 c. bread flour
Yields Approximately 3 dozen cookies using tablespoon-sized scoops of dough
Place the butter and lavender buds into a microwave-safe container and heat to melt the butter. Allow the butter to cool while toasting the oats. In a dry skillet, toast the oats over medium-high heat, stirring frequently. Cook the oats until they start to brown and smell toasty. Put oats aside and allow to cool.
Preheat the oven to 350 degrees Fahrenheit. Beat the melted butter with the brown sugar and the maple syrup, until the mixture is combined and lighter in color. Add the eggs and vanilla and mix to combine. In a separate bowl, mix together the salt, baking powder, oats, and flour. Add the flour mixture to the wet ingredients a little at a time, scraping the bowl after each addition until the dough is just combined.
Scoop dough onto parchment paper-lined baking sheets and bake for 12-14 minutes until the cookies are lightly browned on the sides and bottoms.