A labor of love.
Oat flour is a key ingredient in the oatmeal cookies from my book, as well as in my favorite recipe for. Please note that commercial oat flour is milled from raw oat groats, so it cannot be made from scratch from rolled oats . Not only will a DIY version lack the nutritional value of commercial oat flour, its thickening power will be greatly reduced as well.
I start by mixing on low speed, using the paddle attachment of a stand mixer, to gently combine the ingredients without flinging them from the bowl. I let the mixer keep running until the dry mix is fully incorporated, with no patches of flour left behind. Because these cookies are intended for a single person, it's best not to bake them off all at once. I highly recommend setting aside only a dozen cookies to bake and transferring the rest to a heavy-duty zip-top bag for cold storage.
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