Lavender Cowboy Biscuits

Yeeeehaw! I bet that title conjured up visions of a purple cowboy riding off into the sunset to dunk a biscuit into a glass of milk.  This cookie however is a white chocolate, macadamia and wild blueberry with a bit of oatmeal edition

This recipe conjured up memories of a visit to Sequim, Washington's Lavender festival last summer.  You can get a full rundown of those festivities on my travel blog Sequim Lavender Festival.

Culinary lavender is a matter of some varieties being more suited to cooking.  Pretty much all lavender is usable in cooking.  Some are just better for cooking, with a sweeter flavour.  A widespread variety for cooking is Lavandula angustifolia, particulary Munstead. Cosmetic and ornamental lavender is usually a cross of  Lavandula angustifolia and Lavandula latifolia.

Preheat an oven to 325 deg f.

3/4 c. rolled oats, put them thru a blender and make into a "flour".

3/4 c. AP flour

1/2 tsp. bs

1/4 tsp, salt

Combine and set aside.

Cream 1 stick of butter with:

1/3 c. granulated sugar

1/3 c. packed brown sugar

add,

1 large egg

then,

1/2 tsp. vanilla extract

Time for stir ins!

1 c. dry-roasted macadamia nuts, halved

1 c. white chocolate chips

1 cup dried wild blueberries

a few pinches of lavender flowers

Place large scoops on a parchment lined baking sheet, sprinkle with some whole rolled oats.

Bake for about 12 minutes until golden.

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