I know, it’s been a looong while since I posted anything. 
Sorry!
So I’m getting back in the game with a delicious little cookie that’s perfect with some tea or coffee. The recipe originally calls for wheat germ, but I read a post by another blogger who substituted oat bran instead. Since I had oat bran on hand, I figured it was worth a shot. The result is a delightful, light cookie.
Note that the dough needs to be made at least 2 hours beforehand to allow chilling time. Plan accordingly!
Thanks to Flourchild for the recipe – I’ve basically copied her instructions below. 
Ingredients
- 1 3/4 cups all purpose flour
- 1 cup oat bran
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1/2 cup sugar
- 2 tsp. grated lemon zest
- 1 stick (8 tablespoons) unsalted butter, at room temperature, 1/2 cup honey
- 1 large egg
Whisk together the flour, 1/2 cup of the oat bran, baking powder and salt. Working in the bowl of a stand mixer or in a large bowl,run the sugar and lemon zest together with your fingers until the sugar is moist. Add the butter and, using the paddle or whisk attachment of a hand mixer, beat on medium speed for about 2 minutes, until creamy or smooth. Add the honey and beat for another minute or two. Add the egg and beat for about 2 minutes more, until you have a smooth, light , fluffy mixture. Reduce the mixer speed to low and add the dry ingredients in 2 portions, mixing only until each addition disappears. Scrape the dough out onto a large piece of plastic wrap and wrap well. Chill the dough for at least 2 hours, or for up to 2 days.
Getting ready to Bake: Center a rack in the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats. Put the remaining 1/2 cup oat bran into a bowl. Remove the chilled dough from the fridge and, working with a spoonful of it at a time, roll the dough between your palms into 1-inch balls. Drop each ball into the wheat germ and turn to coat, then place the balls on one of the baking sheets, leaving about 1 inch of space between them(these don’t spread much). Use your palm or the bottom of a glass to gently flatten each cookie. Bake the cookies one sheet at a time, for 10 to 12 minutes, or until they are just firm to the touch. Transfer the cookies to a rack to cool to room temperature. Repeat with remaining dough. Storing: The cookies will keep at room temperature for about 3 days or wrapped airtight in the freezer for up to 2 months.