Crunchy Cinnamon-Oat Drops

Crunchy Cinnamon-Oat Drops (Adapted from KAF Whole Grain Baking)

1 cup chopped walnuts
1/4 teaspoon fine salt
1 1/2 cups old-fashioned rolled oats, ground for 30 seconds in a food processor
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon baking powder
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
1 cup cinnamon chips

Preheat oven to 350

Add the walnuts with the 1/4 teaspoon fine salt into a small baking dish or cake pan - just so they are in an even layer. Bake until they are a light golden and they smell toasted - about 8 minutes. Remove and set aside to cool completely.

In a medium bowl, whisk together ground oats, cinnamon, 1/2 teaspoon salt and baking powder.

In a large mixing bowl, beat together the butter and sugar until light and fluffy. Beat in the egg until combined. Mix in the vanilla. Pour in the dry ingredients and stir just until combined - fold in the cinnamon chips and walnuts. Using a tablespoon cookie scoop, drop the dough onto parchment lined baking sheets.

Bake until the cookies are a rich golden brown around the edges, but still fairly light in the center - about 12-15 minutes. Remove and let sit on a wire rack for 2 or 3 minutes before moving them to a wire rack to cool completely.

Makes about 28 cookies.

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