This cookie is the love child of a vanishing oatmeal craisin cookie and a classic benne wafer. It’s the best of both to be sure and a little something more, too.
I found this recipe in Yossy Arefi’s Sweeter off the Vine, an enchanting cookbook full of fruit desserts. I added a few things, like sesame seeds and more cacao nibs, but for the most part I followed the recipe 🙂
In her book, Arefi pairs these tasty wafers with strawberry ice cream (find a recipe here) for a dreamy ice cream sammie but we think these will go along with any flavor ice cream (we used dulce de leche)!!
Here’s what ya need:
1 cup old-fashioned oats
6 tablespoons whole wheat flour
2 tablespoons poppy seeds
2 tablespoons cacao nibs
3 tablespoons sesame seeds
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1/2 cup granulated sugar
1/2 cup Vanilla Bean Sugar
1 large egg, at room temp
Place two racks in the center and upper third of the oven and preheat to 325°F. Line two baking sheets with parchment paper.
In a medium bowl combine oats, flour, poppy seeds, cacao nibs, sesame seeds, baking powder, and salt. In another bowl stir together butter and sugars. Add the egg and stir until well combined. Add all the dry ingredients at once and stir until just combined.
Drop the batter by rounded teaspoons onto your prepared baking sheets at least 2 inches apart — these wafers expand and flatten out when they bake! Bake the wafers 9 to 11 minutes, rotating top to bottom and front to back halfway through. Let the wafers cool completely on the pan, then remove the wafers and continue on with the rest of the dough!
Stay cool, stay sweet!
Charleston Spice Co.