Time 25m Yield 30 cookies, 10 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Spray a cookie sheet with nonstick cooking spray (just for convenience :]). Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you’ve chosen. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
Yield 30 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Beat together shortening, honey, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Time 20m Number Of Ingredients 11 Steps:
Preheat oven to 350F. Line a baking sheet with parchment paper, foil or silicone baking mat and set aside. In a large bowl, whisk the honey, coconut oil, egg, and vanilla. In a medium bowl whisk, all the dry ingredients then stir them into the wet mixture. Drop cookie dough onto the prepared baking sheet using a medium-large cookie scoop and flatten to about ¾’’ thickness. Bake 10 minutes then allow in the pan for at least 5-10 minutes and enjoy!
Time 1h10m Yield 12 Number Of Ingredients 12 Steps:
Whisk oats, flour, baking powder, cinnamon, and kosher salt together in a large bowl. Combine honey, applesauce, butter, egg, and vanilla extract in a medium bowl. Whisk until blended. Pour into the bowl with the flour mixture; stir until just combined. Fold chocolate chips and walnuts into the batter. Place batter in the refrigerator and let chill at least 30 minutes or up to 3 days. When ready to bake, preheat the oven to 350 degrees F (175 degrees C) and place a rack in the center. Line a large, rimmed baking sheet with parchment paper or a silicone baking sheet. Remove chilled dough from the refrigerator. Let sit for 5 to 10 minutes if very stiff. Drop dough onto the prepared baking sheet in 1 1/2-inch balls using a cookie scoop or spoon, leaving 1 inch of space around each. Gently flatten each cookie with your fingers to 3/4-inch thick. Bake in the preheated oven until golden, firm around the edges, and set on top, 9 to 10 minutes. Place the baking sheet on a wire rack. Let cool on the baking sheet for 2 minutes before transferring cookies to the wire rack to cool completely.
Time 1h5m Yield about 30 cookies Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F. Grease a cookie sheet. Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg and water thoroughly. Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet and mix. Add any additional ingredients you’ve chosen. Drop by heaping teaspoonfuls onto the cookie sheet. Bake 12 to 15 minutes. Cool on a wire rack.
Time 40m Yield 30 cookies, 30 serving(s) Number Of Ingredients 14 Steps:
1.In a large bowl, mix all the dry ingredients together. 2.In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray–your honey won’t stick). 3.Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn’t binding together very well, you may wish to add an egg white. 4.COOL the mix for 20 minutes in the fridge. 5.Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily). 6.Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking. 7.Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.
More about “healthy oatmeal cookies with honey recipes”
Time 20m Number Of Ingredients 14 Steps:
Preheat oven to 320 degrees F. Lightly spray cookie sheet with non-stick cooking spray or use a baking liner. Set sheet aside. In a large bowl, mix together flour, salt, cinnamon, baking powder, and baking soda. Add in butter, oil, eggs, honey, molasses, vanilla, and milk and stir until all combined. Fold in oats and raisins. Drop heaping tablespoonfuls (these cookies work best if they are a little bit bigger . . . I found that if they are smaller, they burn easily) onto prepared baking sheet. Bake for 8-10 minutes or until cookies are slightly golden. Keep in mind that honey bakes faster than sugar, which is why you cook these at a lower temperature that most cookies. Be sure to not overcook them or they will be crispy (unless you like cookies that way!).
