Ingredients

• 3 cups rolled oats
• 2 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¾ cup unsalted butter
• ¼ cup white miso (I like this chickpea miso)
• 1 cup dark brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs

Instructions

1. Line 3 baking sheets with silicone mats (or parchment paper).
2. In a large bowl, combine the oats, flour, baking powder, and baking soda; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, miso, and sugars for 5 minutes. Add in the eggs and beat on medium-high for 8-10 minutes until glossy. Reduce the mixer speed to low and add in the oats/flour mixture and mix until combined.
4. Cover the dough with plastic wrap and refrigerate for 3 hours or overnight.
5. When ready to bake, preheat the oven to 350 degrees.
6. Scoop the cookies, a an inch or two apart (basically there should be 8 on each baking sheet: a row of 3, then 2, then 3), onto the prepared baking sheets using a 1 and 1/2 to 2 tablespoon-sized cookie scoop. Bake the cookies for 14-16 minutes, turning them halfway through. Allow to cool for 5-10 minutes on the baking sheets before movie them to a wire rack to cool further.