Blend sugar, salt and oatmeal in a mixer until you have a coarse flour.

Pour that into a bowl and add the whole wheat flour and baking powder. Add the ricotta and knead with your fingertips to mix all the ricotta into the dry ingredients; you have to form a "sandy", homogeneous mixture. Knead the crumbs such obtained adding a little cold water as enough to compact them into a dough ball.

Divide the dough in half and form two cylinders about 4 or 5 cm wide (depending on how you want the cookies to be wide). Put the dough cylinders in the fridge and let them rest for at least one hour.

After that turn on the oven at 180°C (356°F) and cover a large baking tray with baking paper.

Take the dough cylinders out from the fridge and cut them into half a centimeter thick slices.

Put the cookies such obtained on the paper covered baking tray, spacing them slightly.

Bake the cookies for 12 minutes, then turn off the oven, open the door to let the steam go out and close the oven door again. Let the cookies rest in the oven until it has cooled down completely. This way the cookies will get perfectly golden and fragrant.