100 grams steel cut oats., uncooked
450 grams self-rising flour
200 grams dark brown sugar (I like to use the ones with a strong caramel flavor e.g. coconut sugar, Colombian Panela, Mexican Piloncillo)
1 teaspoon salt
120 grams butter
120 grams Crisco
3-6 tablespoons golden syrup (depending on how sweet you like your cookies)
3 tablespoons half and half
1 cup puffed millet
1 teaspoon vanilla
1. Bring about 6 cups water in a pot to boil. Add the steel cut oats and partially cook them for about 10-15 minutes until they are semi-chewy. Drain through a sieve, pressing out as much moisture as you can. Set aside.
2. Combine the flour, salt, and puffed millet. Mix well and set aside.
3. Melt the butter, shortening, vanilla, golden syrup, and half and half. Bring to a rolling boil then remove from heat.
4. Mix the flour, millet, and the cooked oats together using a stand mixer with a paddle attachment. Add the butter mixture and lightly mix until the dough comes together. The dough should be soft and dry to touch.
5. Drop by rounded tablespoons on to a parchment paper lined cookie sheet. Bake at 375 degrees Fahrenheit for 20 minutes. Remove from oven and allow to cool while you are baking another batch.
6. Decrease oven to 225 degrees Fahrenheit and put the cookies back in the oven to dry out for another 60-90 minutes until they are golden brown.Cool completely before storing in an airtight container.