Honey Oatmeal Cookies
Chewy and rich tasting oatmeal cookies flavored with honey.
Servings 12 Cookies
Cost 5
Ingredients
- ¾ cup whole wheat flour (100 grams)
- ¾ cup all-purpose flour (100 grams)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 stick unsalted butter, softened (114 grams)
- 3 tablespoons grapeseed oil or fresh sunflower seed oil (30 grams)
- ¾ cup brown sugar, lightly packed (150 grams)
- ½ cup sugar (100 grams)
- 2 tablespoons honey (40 grams)
- 2 teaspoons vanilla extra
- 1 large egg
- 1 ⅓ cups old-fashioned rolled oats
- ½ cup raisins or more to taste
- ½ cup chopped walnuts or pecans
- ⅓ cup white chips (optional)
- Maldon salt (flaked salt, sea salt)
Instructions
- In a large bowl, whisk together the flour, salt, baking soda and cinnamon.
- In a mixing bowl, beat the butter, grapeseed oil, sugar, honey, and vanilla until light and creamy, then add the egg and beat just until blended.
- Add the flour mixture to the butter mixture and stir until blended, then add the oats, raisins and nuts.
- Using a ¼ cup measure or large cookie scoop, scoop up dough and shape into mounds. Press tops down flat. Arrange dough on dinner plates, then cover and chill for one hour or until ready to bake. The longer the better.
- Preheat the oven to 375 degrees F.
- Arrange 3 inches apart on parchment lined baking sheets and sprinkle tops with sea salt.
- Bake one sheet at a time for about 15 minutes or longer if making cookies larger. They should become very brown in the oven, so be sure to bake all the way through. Slide the parchment paper off the tray and onto the counter. Let cool on the parchment until the cookies are stable enough to lift, then transfer to a wire rack to cool completely.
- These cookies are supposed to bake up dark, but not burnt. If your cookies are burning or browning too quickly around the edges, try baking at 350F. If you are concerned, you can bake a test cookie at 375F.