Prep 15 mins
Cook 12 mins
I found the recipe for these babies on a food blog I frequent. The poster mentioned that it had been particularly cold out and these cookies served a purpose in making her feel cozy by first baking them, then eating them. Works for me! I bake these on a Silpat cookie sheet. I can't emphasize enough how wonderful these things are, the cookies just come right off, no sticking. If you don't have a Silpat, you can use parchment paper with almost the same results. I like to use the Silpat because the whole carbon footprint issue. Parchment paper may be recyclable, but Silpat is forever (unless your daughter steals it from you, which happened to me).
- 1 cup honey (you could do half honey, half brown sugar if the heavy sweetness of honey seems like too much)
- 1⁄2 cup butter
- 1 egg
- 1 teaspoon vanilla
- 1 tablespoon milk
- 1 cup whole wheat flour
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon kosher salt
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon freshly grated nutmeg (I actually don't measure nutmeg, just have a go at it with my Microplane until I think it smells nut)
- 1 cup oats, generous cup (thick rolled are best for chewy cookies, quick cooking oats leave you with wimpy cookies)
- 1 orange, zest of (totally optional, but it gives the cookies a nice fragrance and flavor in addition to the chocolate) (optional)
- 1 cup chocolate chips (I've used dark chocolate, white chocolate, even Skor bits or Heath chips, all are sublime)
- Cream the butter and honey together in the bowl of a stand mixer (it can also be done with a hand mixer or a wooden spoon if you're feeling ambitious and particularly strong).
- Add the egg (if you're doing this with a wooden spoon, it's best to beatthe egg prior to adding), vanilla and milk and stir until it's all combined and creamy.
- In a small bowl, whisk all the dry ingredients together and then add them to the wet batter. Stir to incorporate.
- Add oats, orange zest and chocolate chips. Mix.
- On a Silpat or parchment paper lined cookie sheet (seriously, invest in one of these options) spoon out the cookie batter. I use about a tablespoon per cookie.
- Bake at 350 degrees for 10 to 12 minutes, until the cookies are nicely browned.
This recipe was very good as a base, after making a few batches, I think I agree with the other review indicating the dough was a bit to thin. I prefer to decrease the honey by 1/4 to 1/2 cup....honey is sweeter than sugar, so is a bit overpowering in both flavor and sweetness at a full cup. Adding a bit more flour and oats helps the dough stiffen up a bit. Very good all in all....I love making treats without refined sugars (other than the chocolate chips), would definitely recommend this recipe!
This recipe is a good starting point, but it doesn't have enough flour in it. My cookies ran together into a thin blob. The flavor was really divine though, so I will mess with it until they are right.