Total Time
30mins
Prep 15 mins
Cook 15 mins

A yummy recipe from Guy Fieri that he made with his son Hunter! Just a little twist that you will love! You can use an ice cream scoop and make these giant cookies. Enjoy!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside.
  3. In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully imixed together. Mix in coconut, dried cranberries, oats and rosemary. Fold dry ingredients into butter mixture.
  4. Form into balls, approximately 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Or you may use an ice cream scooper and make large cookies. Bake until cookies turn golden, 13 to 15 minutes. Remove from oven to cooling rack. Let sit 5 minutes in the pan before moving to a rack to cool completely.
Most Helpful

Sweet, chewy and tasty! I loved the rosemary in these. I went for 1 teaspoon. Thanks

Rita~ October 15, 2010

Great cookie! The rosemary is subtle, and is a nice touch. I would add a few more dried cranberries next time, though. Cookie is moist. I did the ice-cream scoop option for larger cookies. Made for tag game at Kittencalskitchen.com.

Outta Here September 25, 2010

An awesome recipe w/just the right amount of subtle-ness of rosemary. I must say a first for me in using this herb in a cookie recipe. :-)
Made for Herbs and Spices Tag game in KK's forum.

CoffeeB September 25, 2010