To my delight, the okra in these oatmeal okra cookies served its job well: it provided an excuse to eat more cookies without screaming, "Look at me, I'm okra!"
3/4cuppulverized raw okraokra that's been chopped and food processed so it looks like chunky guacamole - I pulverized part of a defrosted bag of frozen okra
In a small bowl, thoroughly mix together the flour, baking powder, baking soda, salt, ginger, and fennel. Set aside.
In a large bowl, beat the butter and both sugars until creamy.
Beat in vanilla and egg.
Slowly mix in the flour mixture until just combined.
Fold in the oats and okra.
Scoop approximately 1/4 cup balls of batter onto a Silpat or parchment-lined cookie sheet. Place 6 balls to a sheet and bake one sheet at a time on the center rack for 18 minutes.