Toasted Oat Cookies

I don't even like oatmeal cookies--you know, the ones with the raisins...?  sick!  But these babies are delish!  You've gotta try this recipe I scooped from AllRecipes.  This is not your run of the mill oatmeal cookie, my friend.  The only thing these cookies have in common with their oatmeal raisin nemesis, is oats (probably).  

Toasted oat cookies have become a regular thing around here.  Our friend, Steven, says they taste like churros...?  And I've yet to meet anyone who didn't like them...

3/4 cup butter

2 1/3 cups rolled oats

1/2 cup sifted flour

1 tsp ground cinnamon

1/2 tsp salt

1 cup packed light brown sugar

1 egg

1 tsp vanilla extract

1.  Preheat oven to 375.

2.  In a medium skillet, over medium heat, heat butter until lightly browned (careful not to burn)  Add oats; saute, stirring constantly, until golden. (recipe says about 5 minutes, but I think it takes me a little longer, you can achieve varying levels of golden, so just go with it)

3.  Meanwhile, sift flour with cinnamon, salt, and soda; set aside.

4.  In large bowl, combine sugar, egg, and vanilla.  With wooden spoon, or portable electric mixer (I just use my stand mixer) at medium speed, beat until light. (the color will change to a light hue)

5.  Stir in rolled oats and flour mixture until well combined.

6.  Drop by slightly rounded teaspoonfuls, 3 in. apart onto ungreased cookie sheets.

7.  Bake 10 to 12 minutes, or until golden. Remove to wire rack.  Cool.  (watch out, these can get pretty crispy after they cool, so don't overcook too much)

8.   Enjoy and thank Ceil Wallace who posted this on AllRecipes!