Seriously, though, we used an offensive amount of butter and honey this weekend to prepare enough baked goods to continue with our celebration of National Honey Month. As a side note, when traveling with a large amount of baked goods, it is advisable to not wrap everything in aluminum foil and then try to go through airport security. *sigh*
Today, we're scarfing down these Honey Oatmeal Cookies with Chocolate Chips and Raisins. Matt objects to the high ratio of raisins to chocolate chips (i.e. that there ARE raisins taking up valuable chocolate-space), so feel free to adjust according to your own preferences. Due to the high honey content of this recipe, these are flatter and chewier than your typical oatmeal raisin cookies - almost a cross between a chewy oatmeal cookie, an almond lace cookie, and a hearty granola bar. Give em a whirl and let us know what you think!
Honey Oatmeal Cookies with Chocolate Chips and Raisins
yield: 12-18 cookies
1/4 cup (1/2 stick) unsalted butter, softened
1/2 cup light brown sugar, packed
1/4 cup HONEY
1 egg, room temperature
1/2 cup AP flour, spooned and leveled
1/2 tsp ground cinnamon
1/4 tsp baking soda
1/2 tsp salt
1 2/3 cups oats (old fashioned, not instant)
1 cup total of raisins and/or chocolate chips (your choice for the ratio)
Preheat oven to 325 F and line two baking sheets with parchment paper.
In a medium bowl, cream together butter, brown sugar, and honey using a hand mixer until light and fluffy. Beat in the egg and set aside.
In a small bowl, whisk together the flour, cinnamon, baking soda, and salt and then add to the butter mixture, stirring until combined. Stir in the oats until combined and then fold in the raisins and chocolate chips.
Drop spoonfuls of batter onto the prepared baking sheet about 3 inches apart. Bake for 17-20 minutes, rotating once, or until golden brown on the edges and just set in the middle. Cool on the baking sheet for 2-3 minutes and then transfer to a wire rack to cool completely.
Cook's notes: These cookies will spread out WAY more than you'd expect. Make sure you have plenty of room between them before baking. Stash the dough in the fridge between batches to keep it easy to spoon out.