I’m really sad that the local farmer’s markets are ending for the year. We don’t buy a lot of things there, but what we have purchased has been great! From time to time, we purchase different types of honey, as there seem to be a lot of apiaries around where we live. Honey varies a lot more than you realize, some of it is very dark and others are light, floral, fruity, what have you. This recipe calls for raw honey, which certainly is what I get at a farmer’s market. If you use grocery store honey, just make sure it is 100% honey with no extra corn syrup.
I am hesitant when I bake with honey as it can burn very quickly. This recipe also bakes at a slightly higher temperature, 375 degrees rather than 350 degrees. Once you creamed the butter with the honey, I didn’t worry as the honey incorporated into the dough so beautifully. My cookies didn’t spread or burn, which was lovely. I even flattened the cookies slightly with the palm of my hand, as they didn’t change shape as they baked.
The original blogger must have made huge cookies! I made a half recipe, which yielded 2 dozen cookies. She had made 14 cookies with twice the ingredients listed here. While mine are more than a third of the size, I nearly baked mine as long as the original recipe. I started checking at 9 minutes, and 10-11 was perfect for me. These cookies have great flavor, sweet with little melty bits of chocolate. They are cakey, and just a little bit chewy due to the oats in the dough.
1/2 cup butter, room temperature
1/2 cup raw honey
1 egg
1 teaspoon vanilla
1 cup oats
1-1/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
3/4 cup chocolate chips
Heat the oven to 375 degrees. Line two baking sheets with silicone baking mats.
In a large mixer bowl, combine the butter and honey. Beat on medium for 2 minutes until the mixture lightens. Add the egg and vanilla and mix again on medium to combine. Stop the mixer and add the oats, flour, salt, baking soda, cinnamon, and nutmeg. Mix on low until the flour almost disappears into the dough. Stir in the chocolate chips with a spatula.
Using a 1-tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, and flatten the cookies slightly. I fit 12 cookies per baking sheet.
Bake for 9-11 minutes, until the cookies begin to brown along the edges. The cookies will continue to firm up after they are removed from the oven. Allow the cookies to cool on the baking sheet for 10 minutes before removing them to a wire rack to cool completely.
Recipe from The Cook’s Treat
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