My job can be pretty random, from planning weddings, to wondering how to package honey from our farm. No matter the work pressures, however, I always de-stress by baking.
Considering we had a batch of our honey from our own bees just delivered at home, my dad gave me the task of using up our old ‘inferior’ honey. And it really is inferior, especially considering most store bought honey isn’t even honey at all – but that’s a story for another day.
Also on hand were four canisters of oats, back from when my brother was on a new found health kick. And so this recipe, which is a combination of google searches, as well as my staple oatmeal cookie recipe- healthified- was born. It’s not chocolate chip cookie divine, but it’s a cross between an oatmeal cookie and a granola bar, with just the right touch of sweetness.
- 1/4 cup honey
- 1/2 cup packed brown sugar
- 1 egg
- 3 tablespoons room temperature butter*
- 1/4 teaspoon vanillla
- 1.5 teaspoons cinnamon
- 1/2 cup wholewheat or all purpose flour
- 1 3/4 cup oats
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup chopped walnuts, or any other nut (optional)
- 1/2 cup raisins (optional)
*Feel free to substitute half or all the butter with applesauce or greek yogurt, but, as a nutritionist, I have firm opinions that there is absolutely nothing wrong with a little bit of butter in your life. Butter is natural and fat is a necessary component in your diet.
1) Preheat oven to 350 degrees Fahrenheit
2) Using a mixer (or, if you’re up for the workout, a spoon), thoroughly mix together the honey, sugar, egg, vanilla and butter.
3) Sift the dry ingredients (save for the nuts and raisins) together in a bowl and then mix by hand into the honey/egg mixture, until well blended.
4) Add in the nuts and raisins
5) Drop tablespoon fulls of the batter (it will be more batter like than dough) onto a cookie sheet and bake 15-20 minutes until the edges are slightly browned. Cool on a wire rack and enjoy :).
Note: If you find the batter is too loose, you can place it in the fridge for half an hour or so to firm up slightly, but do realize this is a looser dough than what you may be used to from traditional cookies. Also, keep in mind that when cookies cool, they firm up slightly. It is better to underbake a cookie and realize after cooling that it is not firm enough, then rebake for a few minutes, than to overbake from the get go.