Oatmeal cookies

I have a collection of nuts that are probably on the stale side that I wanted to use up. So off to Google I went to find a recipe that used ground nuts. This one fit the ticket. 

I have the dough in the fridge and baked a few cookies the other night. They were a bit salty but otherwise delish so I recommend omitting the salt if your nuts are salted. I have removed it from the ingredient list and added a comment in the directions. They baked very soft and fluffy. Very tasty!  

1 1/2 cups old-fashioned oats
3/4 c. Flour

1 c ground nuts

1 teaspoon cinnamon 
1/2 t baking soda
1/2 cup unsalted butter, room temperature
2/3 c brown sugar
1 large egg
1 t vanilla 

Combine the oats, flour, ground nuts, cinnamon, salt and baking soda.  Cream together the softened butter and brown sugar on medium-high speed until the mixture is light and fluffy, about 2 minutes. Scrape down the sides of the bowl occasionally as needed. Add the egg and vanilla extract and beat on medium speed until combined, about 30 seconds.  Add the dry ingredient mixture and beat on low-speed until combined.

I removed the 3/4 t salt on the ingredient list because the nuts add a lot of salt.  If you have unsalted nuts you should add 1/2-3/4 t salt. 
Chill the dough for 1-2 hours. 
Heat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Use a medium cookie scoop to form the dough into 2-tablespoon balls and place them a few inches apart on the prepared baking sheet.
Bake. Bake for 10 to 12 minutes, or until the cookies are lightly golden around the edges and the centers are set.
Cool. Transfer the baking sheet to a wire rack and let the cookies cool for 5 minutes. (You can also sprinkle them with a pinch of flaky sea salt, if you’d like.) Then serve warm and enjoy!