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.
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.