In a medium-size bowl, whisk the dry ingredients.
Measure the oats and the quinoa flakes into a separate bowl.
Add the butter and sugars to the bowl of your standing mixer, and mix on low speed until the butter and sugars are just blended (~ 2 minutes). Scrape down the sides of the bowl frequently.
Add the eggs, one at a time, mixing on high speed for 1 minute after each addition.
Add the molasses and vanilla, and mix well
Add the dry mix to the bowl and beat on low until the flour is barely combined (~ 1 minute)
Add the oats and 1 cup of quinoa flakes, on low. This is a crumbly dough that will come together when the balls are formed.
On baking day, preheat the oven to 350° F and line 2 baking sheets with parchment paper
Place the quinoa flakes into a shallow bowl. Scoop balls of dough about 3 Tbsp in size and roll them into the flakes. Place the cookies onto the baking sheets, leaving about 3 inches between them.
Bake the cookies for 15 to 18 minutes, rotating halfway through.
They will be evenly golden born. Transfer the cookies to a wire rack and let cook
(If you aren't going to bake the batter all at once, shape the remaining dough into balls and coat them with the quinoa flakes; they'll stick better.) They can then be stored in the freezer for up to 3 months, or in the refrigerator for 1 week