1/2 CUP BROWN SUGAR RECIPES

Steps:

• In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased large cast-iron skillet or griddle over medium heat. Turn when bubbles form on top; cook until the second side is golden brown., Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

Steps:

• Heat oven to 350° F. With an electric mixer, beat the butter, brown sugar, and ¼ cup of the granulated sugar on medium-high speed until creamy, 2 to 3 minutes. Add the vanilla, salt, and ¼ teaspoon of the cinnamon and beat until combined. Reduce the mixer speed to low and gradually add the flour, mixing just until combined (do not overmix).
• On a small plate, stir together the remaining 2 tablespoons granulated sugar and ¼ teaspoon cinnamon.
• Shape the dough into balls (about 1 teaspoon each). A few at a time, roll the cookies in the cinnamon sugar to coat and place on baking sheets, spacing them 1 inch apart. Bake, rotating the baking sheets halfway through, until puffed and golden, 10 to 12 minutes. (Cookies will deflate somewhat.) Cool slightly in the pans, then transfer to a wire rack to cool completely.
• Storage suggestion:Keep the cookies at room temperature, between sheets of wax paper in an airtight container, for up to 5 days.