Don't try these unless you really enjoy sweet things.
Honey laden things.
But, if you do, these are "melt-in-your-mouth...grab a large glass of milk" amazing!
I started with Gale Gand's Honey Oatmeal Cookie recipe.
The recipe only made 20 2" cookies, using a heaping silverware teaspoon. I would definitely double or even triple this recipe - I think they will disappear. The end product is very moist and gooey (and sticky.) I might add more oats next time to tighten them up a bit.
Oh, and here's a bonus.
I didn't even pull out the mixer.
I just used a whisk and it worked perfectly.
I will be tweaking this, adding in fruit, and making the most amazing breakfast bar.
Honey Oatmeal CookiesRecipe adapted from Gale Gand
- Serves: about 30 cookies
- 3 tablespoons butter, room temperature
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 egg
- 1 tablespoon water
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda,
- 1 1/2 cups rolled oats
- Any amount of the following: chopped dates, figs, raisins, currants, chocolate chips, chopped nuts
I used Quaker Oats brand 1 min. Quick Oats.
Then for "add-ins":
1/4 c. chopped walnuts
1/4 c. white chocolate chips
1/4 c. semi-sweet chocolate chips
3 T. creamy peanut butter
1/2 t. cinnamon-sugar
Preheat oven to 350 degrees F. Grease a cookie sheet. Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you've chosen. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
Lining up to: