Soft, chewy, and just sweet enough. These oatmeal cookies get their golden warmth from pure ALSHIFA honey, with cinnamon and your choice of raisins or chocolate chips folded through. A batch rarely lasts the afternoon.
Yield: Makes about 2 dozen cookies
Ingredients
- 1/2 cup butter or margarine, softened
- 1/2 cup granulated sugar
- 1/2 cup ALSHIFA Acacia Honey
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups quick-cooking rolled oats
- 1 cup whole wheat flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1 cup raisins, chocolate chips, or butterscotch chips
Directions
- In a medium bowl, beat the butter and sugar until thoroughly blended. Blend in the ALSHIFA honey, then the egg and vanilla, mixing until smooth.
- In a separate bowl, combine the oats, flour, salt, cinnamon, and baking soda. Blend into the honey mixture, then fold in the raisins or chips.
- Drop the dough by rounded tablespoonfuls onto a greased baking sheet.
- Bake at 350°F for 12–14 minutes, until golden brown.
- Let the cookies cool on the sheet for 2–3 minutes before transferring. Cool completely, then store in an airtight container.
Tip: High-altitude adjustment — increase oats to 2 cups and reduce whole wheat flour to 3/4 cup.
