Thank you, easy you just need the special pans.
I melted chocolate chip with a teaspoon of corn syrup, poured a tablespoon into the mold and then put them in the freezer for 30 minutes
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Thanks.
I’m saving it, thanks! I will probably start there as I try to prioritize whole wheat.
Oatmeal chip cookies.
A half recipe using 1 egg and 1 stick of butter, based on the current chocolate chip cookie recipe on the back of the packet of Chipits chocolate chips.
I used half oatmeal and half flour, instead of all flour.
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That’s it, I can’t sit around any more. I’m baking. Yay.
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I looked up the recipe online, only had rolled oats. Instead of oatmeal flour I used WW. (I’m tried of having leftover strange ingredients!) I weighed the flours.
Used pecans and dried cherries that I cut in half. I prefer smaller cookies, these took about 10 minutes. The only way I could flatten them was with my hand.
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You can just buzz up rolled oats in a FP or blade coffee grinder to make oat flour.
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I probably wouldn’t be able to notice any difference.
That’s what I did. I also use oat flour in granola, supposedly for added “clumping”.
Well done @Aubergine ! Making me want to bake another batch!
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How did you flatten your? I first tried with metal scoop but stuck. Stuck less using my palm.
I would say a brief, not so gentle press with two fingers. 
I was pretty ambivalent about that part, and didn’t flatten too much.
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Those are some good looking cookies!
Oh by the way, I rested the dough in the fridge for 24 hours first.
Overfermented during bulk. Womp womp. Still tasted really good but the texture is more spongey than light and feathery. My husband loves it this way 
The dough was a puddle that wouldn’t shape or score. As I tell my kiddo, “Mistakes are how we learn.” 
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Not only the moisture, but blocking direct heat from the heating element means less browning.
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