You can absolutely use brown or Muscovado sugar in place of the white sugar called for here (and I have in the past), but the cookies tend to lose their snap more quickly. Also, I used poppy seeds and fennel here, but you could introduce spices, or finely chopped nuts, or take them in whatever flavor direction you can dream up
1 tablespoon whole wheat flour
1 teaspoon baking powder
1/4 teaspoon fine grain sea salt
1 teaspoon fennel seeds, crushed
4 teaspoons poppy seeds
1/2 cup unsalted butter
1 1/2 cup / 5 oz uncooked rolled oats (not instant)
1 egg, room temperature
2/3 cup / 4 oz natural cane sugar
Preheat oven to 350F / 180C with a rack in the top third. Line two baking sheets with parchment paper, Silpat isn't as good for these cookies.
In a small bowl, combine the flour, baking powder, salt, fennel and poppy seeds. Set aside.
Gently melt the butter in a medium saucepan. When just melted, remove from heat and stir in the oats. Stir until well coated.
In a large bowl, whisk the sugar with the egg until it is the consistency of a creamy icing - I like to use an old-fashioned egg beater here. Whisk the flour mixture in, and then add the oats. Stir until combined, then drop, a level tablespoon at a time, onto the prepared baking sheets, at least 2 inches apart. I like to bake these one sheet at a time, in the top third of the oven, spinning once halfway through. Bake until very deeply golden, about 8-10 minutes. Remove, and let sit for a few minutes, then transfer to a rack to continue cooling. Best enjoyed within 4 or 5 hours of baking - their texture definitely changes (for the worse) overnight. Repeat with remaining dough.
Makes about 2 dozen cookies.
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