3/4 cup butter, softened
1 cup brown sugar
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1/2 cup rolled oats
1 cup milk
1 egg
3 eggs
1/2 teaspoon vanilla extract
1 cup sour cream
1/2 cup honey
1 cup cinnamon seeds
1 teaspoon vanilla extract
1 cup flaked coconut
Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets.
Sift together the flour, brown sugar, and baking soda. Stir together to form a soft dough. On a lightly floured board, use a large cookie cutter to cut the dough into 1/2 inch slices. Roll the slices into walnut-sized balls, and place cookies 1 inch apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Remove from cookie sheets to cool. When cookies are cool, break into bite-sized pieces.
In a medium bowl, stir together the milk, egg, and vanilla. Gradually stir in the dry ingredients to form a soft dough. On a floured piece of dough, divide in half. Roll each piece into a 6-inch circle, forming a circle as seen in the picture. Cut into triangles, covering the entire circle.
While cookies are still warm from the oven, slowly pour the milk mixture into a small saucepan with a small match. Bring to a boil quickly. Reduce heat, and simmer, stirring constantly until frosting is slightly thickened. The milk mixture will not be completely absorbed, so keep stirring and do not reduce the heat. Remove from heat, and stir in a small amount of the vanilla milk mixture, a little at a time, until all the milk has been incorporated. The mixture will be thick and creamy.