Back in Brooklyn, Stewart showed up at our apartment on a comically small bicycle. I brought a bag of Chocolate Salty Oats by Kayak Cookies back from D.C. for him to try and for us to reverse engineer from the ingredients list, our half batch recipe and the recipe for oatmeal raisin cookies on the Quaker Oats package. Here's what we used:

1/2 cup butter
1/2 cup turbinado sugar
1 egg
2 capfuls vanilla
Hershey's Cocoa till it seemed right (not enough)
1-1/2 cups oats
1 cup whole wheat pastry flour
1/2 tsp baking powder
pinch of coconut flakes
3/4 cups semisweet chocolate chips
Baleine course sea salt to taste

They cook differently than flour-based cookies -- longer -- and they need to be shaped more as they do not settle. They were a little sweeter than the originals (Kayak must use darker chocolate, the package only says "my favorite Belgian chocolate") and were better after cooling than when still warm and gooey (we inadvertently let one cool off before eating it). It's heartening to think we got so close on our first try, I want to try imitating other cookies now, especially since the bag of six cost $12.