4 cups oat flour (I put quick oats in the blender. You could use whole wheat flour too.)
1/2 tsp baking soda
2 cups raw sugar
1/2 cup butter (1 stick)
1 tsp vanilla
1 1/2 cup plain yogurt (Low fat or fat free is not recommended)
1 cup chocolate chips or dried fruit
In a medium bowl, combine flour and baking soda. In a large bowl, mix softened butter and sugar together. Add vanilla and yogurt. Mix in flour. Fold in chips or dried fruit. Cover the bowl and place in the refrigerator overnight or on the counter for 6-8 hours. The yogurt will break down the whole grain and make it stickier.
When you're ready to bake the cookies, preheat the oven to 350 degrees F. I use Pampered Chef baking stones and the small batter scoop. We used our fingers to press the batter into cookie shapes. Bake for 15-17 minutes. Allow them to cool about 15 minutes on the stone before moving them to a cooling rack. We got about 4 dozen out of each batch. Many were eaten. Some are still in the freezer.
I made some with cinnamon and raisin. I added about 1 tsp of cinnamon, maybe less, to the butter and sugar mixture and substituted 1 cup of oat flour for 1 cups of oats. I also made some with chocolate chips and then some with chocolate chips and peanut butter. Add 1/2 cup of peanut butter to the butter and sugar mixture and reduce the yogurt by 1/2 cup. You can always add more yogurt a Tbsp at a time if the batter seems too dry. Then I made some with dried cranberries.
By this time I was beginning to feel the effects of too much dairy, and determined to make them dairy-free. I substituted 1/2 cup light olive oil for the butter and soymilk for the yogurt. I just added enough soymilk to wet the batter to the right consistency. They were more crumbly than the yogurt ones but they were still yummy and met my need for something sweet and crunchy and filling.