Honey Oatmeal Drop Cookies!!

So, it’s HOLIDAY cookie baking week over here and I am running around like a mad woman. Hitting the post office (what I feel like is every other day). Friendly TIP: give the nice men and women at the post office some backed goods or candy and they will LOVE you. .  especially if you plan to be a frequent customer during the holiday craziness. And while I am mentioning this, if your kids take the bus and you like your bus driver, tell the bus driver, “Thank you for what you do.” and Happy Holidays and heck, give them something. Doesn’t have to be expensive or big. Even a card. Or, just a THANK YOU will mean a lot.  Our bus driver is Carol. I’ve written about her before. Anyway, we appreciate her a lot.

If I lived anywhere else right now, well, other than the Pacific Northwest, I’d probably be jumping for JOY that Madeline is still sleeping (she had a rough night last night and it’s 9:40am right now!). .  but it still looks like it’s 10pm outside. Gray and dreary. Dude, I totally get it now. PNW, you got me. Or, I should say, Seattle, you got me, you  ^&****%@@@@

But I won’t let the lack of sunshine get me. At least it’s not raining right now. Damn, this weather REALLY sucks but. .  hey, it’s OK. At least for today. Because it’s the HOLIDAYS. The most wonderful time of the year! And I’m baking this week. And exercising a lot in between.  And because I have these splendid, lovely, subtle delicious cookies to share with you!

And. Guess what? You don’t need EGGS for this one. Good for my friends with kiddos who are allergic to eggs.

And you don’t need a stand mixer for this one either! Just one pot or I just used my round french oven. Use whatever you have.

I hope you guys enjoy!

(and please excuse the lame photos. No sun. blah. Had to get a little creative since I had no natural light.)

Print Recipe

Honey Oatmeal Drop Cookies!!

The cookbook says to preheat your oven to 325 but mine burned more on the edges so I set it to 320 degrees and they baked wonderfully. This recipe makes about forty, 2 1/2- 3 inch cookies. You can store these, airtight, for up to one week. They can be frozen, airtight, for up to one month.

Course: Cookies/Dessert

Author: Hip Foodie Mom, recipe from Simply Sensational Cookies

Ingredients

• 1 1/2 cups 3 sticks unsalted butter, cut into chunks
• 1 2/3 cups packed dark or light brown sugar
• 1/3 cup clover honey
• 1/8 teaspoon course sea salt + more for sprinkling
• 4 cups old-fashioned rolled oats
• 1 1/2 teaspoons baking powder
• 1 3/4 cups all purpose flour

Instructions

• Position your rack to the middle level in your oven and preheat to 320 degrees. Prepare a parchment paper lined baking sheet.
• In a large saucepan or pot, melt the butter until fluid over medium-low heat, stirring. Remove from the heat and add in the sugar, honey and salt. Stir until well combined and smooth.
• Next, add the oats and baking powder. Stir well until well combined. Let sit for about 2-3 minutes so the dough can cool a bit.
• Stir in the flour until evenly incorporated and let sit again for about 5-10 minutes. Using 2 small spoons or a cookie scoop, scoop the dough and make 1 1/2 inch mounds, spacing them about 2 inches apart on the cookie sheet. Gently press the dough balls down a bit and sprinkle a little sea salt on each one (this is optional but highly recommended).
• Bake the cookies for about 10-12 minutes or until the cookies are brown at the edges and lightly tinged on top. Watch them carefully to ensure they don't burn. Transfer to a wire rack and let cool completely before removing.

Recipe from Simply Sensational Cookies, the cookbook. I won this cookie cookbook from Todd & Diane at White on Rice Couple. They did all of the gorgeous, beautiful photography in this cookbook. I only wish they had photos of EVERY recipe! 😛 This cookbook is a true delight!! If you are a baker and enjoy baking cookies, this one is a MUST HAVE.