Is it a brand or made in house? Either way, you might try googling the brand name (because people other than you might like the cookie too and want to bake their own) or the name of the store if it's a cookie made in house. If it is the store's cookie, you might just try asking them for the recipe. Often they will oblige.

Agreed. Someone else might have made a copycat recipe.

You've done a good job describing it, but it's awfully hard to guess without even a picture, let alone tasting it. The oat flour part is easy. Just throw some oats in a food processor or blender and whiz them around, then run them through a fine sieve. Oat flour isn't that common, however, and my own guess is that it might have a smooth texture from using rolled oats or groats, rather than classic oatmeal, and hydrating them until mushy.

On the lack of butteriness, they're probably made with margarine, or perhaps shortening or oil Oil cookies are their own kind of thing and the exact chemistry to make them not spread to the ends of the earth is necessary. You can substitute margarine or vegetable shortening one for one with butter. You'll get a less crisp cookie, slightly less greasy/moist feeling, and crumble in your mouth rather than melt in your mouth.

I'd start with any basic cookie dough recipe you like that isn't sugar heavy. Perhaps a shortbread, which sounds like kind of a similar texture. Substitute the oats for at least half the flour and see what you get. I think your experiments will go better if you use a recipe that feels familiar to you, unless you find one that's supposed to be this cookie, because then your attention will be on the changes rather than on making the base recipe right.

Good luck!

Thank you both! They were Gille double chocolate crisps. I found this recipe that seems a fairly simple place to start.

https://www.marthastewart.com/313973/oatmeal-crisps

So many reasons that that looks like a good starting point! Good for you for finding it. I'll be interested to know how it goes.

Yes, I'm also curious to hear what you think of them. I know it's only 1/4 tsp. of salt, but it sounds like a healthy amount based on the other ingredient amounts. I might be tempted to use half that much salt. Let us know!

Martha Stewart always uses twice as much salt as necessary and sometimes uses salt where none is needed. I would also reduce the salt, but then I prefer cookies with less salt - they taste sweeter to me.

My favorite oatmeal cookies are made with granola and chocolate chips, and I often add coconut to them.

My cookies addiction is Trader Joe's Kona coffee shortbread cookies.

Many of the food network/popular chefs have deadened/numified taste buds and always seem to want more salt ... I love the chopped contest judges ...

Did you season this?

Now, I like pepper, lots of it. Love the tellicherry pepper from penzeys

Chloebud, the only reason I know of not to use salted butter in baking things like regular cookies and cakes is that with unsalted you can control the salt level. If your butter gives you the right amount of salt, why not? Salt is a yeast inhibitor, so yeast rising cakes require the salt go in at the correct stage. Baking powder doesn't care. :) Neither should you. :)

1/4 tsp of salt does not seem excessive to me in the Martha recipe. Keep in mind those that use whole fresh food and avoid any processed food are only getting natural salts and very minimal at that. Low sodium canned soups and stocks can have a shocking amount in a serving of 1/2 cup. (who has just a half-cup of soup?). I very salt sensitive and do not find any good restaurants over-salted. If it is salty it isn't a good restaurant and obviously using processed food and canned goods. Like most mediocre NY Diners.

I only by unsalted butter because we do not just purchase one brand. Different brands use varied amounts of salt and most have more than a 1/4 tsp per stick. Quite a bit for 8 Tbsp's of butter. no butter policing here. I don't use much butter anyway.

Spice blends are loaded with salt because it is a cheap ingredient.

I agree Ina over-salts. I recently used one of her recipes as a starting point. I left out the 3 Tbsp of salt altogether. Did not need it at all. The whole recipe was a train wreck. Too much everything. Way over-sauced.

I like an oat cookie though. Had one recently that had pecans and some seeds and dark chocolate. Not too sweet.

That Martha Stewart recipe looks delightful.

"Too much everything. Way over-sauced."

sleevendog, Ina does tend to over-sauce, too. I'm a big fan of hers, but just tweak certain things with her recipes.

plllog, you're completely right about controlling salt content with unsalted butter. I also realize unsalted butter can be fresher. I've just learned over time what works best for me when it comes to taste with certain baked goods. I remember once baking batches of my shortbread...some with salted butter and some with unsalted butter. I had a group of 33 people taste them. Four or five of them couldn't tell the difference, but the rest picked the ones made with salted butter. I've seen shortbread recipes with just unsalted butter, sugar, and flour. No salt and no other flavorings, such as vanilla. I just prefer a little more flavor. Such simple ingredient baking recipes are where salted butter is a clear preference for me.

Chloebud, I just meant that you shouldn't let the baking police worry you since you know what you like, and as long as you're ending up with the correct amount of salt for your taste, it just plain doesn't matter how you get there. Shortbread is supposed to be a little salty, too. :) I've never heard of vanilla shortbread, but I can imagine it's also good.

Thanks, plllog. I actually don't let the baking police get to me. Some can be tightly wound, but others have the same thinking as you with it not mattering how you get there. :-)

Did you mean you've not heard of adding vanilla to shortbread? These are the ingredients in my basic shortbread recipe. You deduct 2 T. of the flour before adding in the cornstarch, so basically the same as 2 cups of cake flour.

2 cups flour
2 T. cornstarch
Pinch of salt
1/2 cup plus 2 T. powdered sugar
2 sticks salted butter, room temp.
1/2 tsp. vanilla

When I was a baby, we had a Scottish au pair. She left behind an ability to understand English spoken with a heavy Scots accent and the shortbread recipe, which is flour, butter, salt and sugar. Really really basic. Commercial shortbreads have the same basic flavor, though some are saltier, and homemade fresh are much much better.

Since I've been making shortbread cookies and shortbread since before I could read, it never occurred to me to read shortbread recipes other than as people post them or similar, and then I might not notice the vanilla and other ingredients if that wasn't the point of the post, so yeah, never seen them. I have tasted cookies that were called shortbread which tasted wrong, but I doubt it would have been the addition of vanilla. I might find that weird, but if it tasted good, it wouldn't be wrong in my mind.

Years ago (circa 1980's) a good friend of mine would spend time each summer in Scotland with her grandmother. She brought back the shortbread 'recipe' that was just the flour/cornstarch, powdered sugar and part unsalted butter/part shortening. She and I both decided it needed something, so we both eventually went with vanilla (salted) butter and some vanilla. I think people tend to erroneously label various cookies as "shortbread," including those that are really more of a sugar cookie due to the addition of eggs and leavening. I love my sugar cookies, but nothing beats good shortbread for me.

Speaking of shortbread, I use Ina's recipe for tart crusts since it's more "sturdy." My shortbread is a bit more crisp/rich/crumbly. The crisp/crumbly is likely due to the addition of corn flour and powdered sugar. Good stuff!

Really? How is it "short" if it has eggs and other puffizers?

Exactly! They just don't know what the "short" really means. :-/

Must resurrect this thread. I made Martha Stewart's Oatmeal Crisps - as recommended by agmiss15 - this afternoon. WOW! a really good cookie; very thin and very crisp and very small. I questioned the salt too, but followed the recipe, and cookies are not too salty at all. I think I made my cookies a little too much dough per cookie since I only got 16. I'm really glad this recipe only makes 24 (16) because I will probably eat them all this afternoon.

Gramma Cookie Monster

Kate, that's good to hear...thanks! Now I want to try them. :-)

Thank you for the review. I haven’t been doing any baking lately. I will definitely try them soon.

Now i'm wondering if a few finely chopped pecans would make So Good into Extra Special. ?

How about a thin coat of chocolate on the bottom, add a second cookie to make a little sandwich? I think an experiment is in order.

"How about a thin coat of chocolate on the bottom, add a second cookie to make a little sandwich? "

Kate, I think that could work. You could also just drizzle chocolate on top, or dip half the cookie in chocolate. I want to try them just plain first.

I'll give you a warning, chloebud: don't go on a diet before making these.

Thanks for that, Kate!