Since I keep teasing people with pictures and exclamations of how good these cookies are, I figured I should at least share the recipe.  With the amount of butter it contains, they are not “healthy”, but between the whole wheat flour and the Scottish oatmeal, you’ll get your fiber!  The whey replaces white sugar, and per the leaflet from Tillamook, whey is supposed to bring “tenderness” to cookies.

These are especially good with milk.  (Or soy milk, as the case may be.)

Ingredients
 1  cup (2 sticks) butter, softened
1  cup firmly packed brown sugar
1/2 cup Tillamook whey powder (I don’t know where you can buy this outside of the gift shop)
2  eggs
1  teaspoon vanilla (Use the pure vanilla – none of that artificial nonsense)
1-1/2  cups wheat flour (Bob’s Red Mill!)
1  teaspoon baking soda
2  teaspoons Vietnamese cinnamon (The type of cinnamon you use makes a big difference.  Costco has it for a really good price.)
3  cups uncooked Scottish Oatmeal (Again, Bob’s Red Mill!)
At least one teaspoon zest from a Clementine mandarin orange.  I think more is better.

Prep
Heat oven to 350°F. In small bowl, blend together flour, baking soda, and cinnamon. In large bowl, beat butter, brown sugar, and whey powder with an electric mixer until creamy. Beat in eggs and vanilla until mixture is even creamier. Gradually add flour mixture; mix well with a wooden spoon. Add oats and orange zest; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 10 to 12 minutes or until light golden brown. Use metal spatula to move cookies to wire rack for cooling. Once cooled completely, serve or store.

I froze some of the dough to use for baking later, and hopefully that will work out well.