Friday, January 29, 2016

Honey Oatmeal Raisin Cookies

I make a lot of cookies.

There is no denying that Andy and I like something sweet after dinner and my homemade cookies do the trick.  They taste great and I'll go as far as saying they are great for you.

One could argue that eating a cookie is not 'great for you' but I say nay.  There is something very different about a packaged cookie versus a homemade cookie.  With homemade cookies, I know exactly what is in them, and really, there are no ingredients that I would label as 'bad' or 'bad for you'.  The amount of sugar and butter in the recipe spread between 30+ cookies is nothing.  It is just food.

And this food makes my taste buds real happy.

It is already all in the name but honey, oatmeal and raisins make these beauties crispy, chewy and just the right touch of mild sweetness to make your mouth dance.  And, friends, it is Friday.  In January.  You need this :)

^^ This step is absolutely necessary.  You must grind the oats.

^^ A trick to speeding up softening butter sans microwave: slice it up on a plate while you wait!

^^ I highly recommend investing in a 1/2 tbsp cookie scoop.  The ease and perfection of these cookies is worth it and just look how charming they are once baked...adorable, right?

Honey Oatmeal Raisin Cookies


1 stick of unsalted butter, softened
4 tbsp honey
1/2 c granulated sugar
1/2 tsp vanilla extract
1 egg
1/2 c rolled oats, pulsed in a food processor
3/4 c whole wheat flour
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp kosher salt
1/2 tsp cinnamon
1 c raisins


Grind your rolled oats in a food processor.  (This step is not to be skipped.  I tried to make these without grinding and you end up with raw oatmeal flakes in the middle of your cookie and it is not exciting.)

In a medium bowl mix the ground rolled oats with the rest of your dry ingredients and whisk to blend.

With a mixer cream your butter and sugar, then add the honey.  Cream a little more.  Using a stiff spatula you'll likely need to scrape the honey off of the bottom of the bowl and into the creamed butter/sugar.

Add your egg and vanilla, cream just until mixed.  Add your bowl of dry ingredients to the mixer and mix just until combined.  Add all the raisins, mix a few more whips and you've got a very special dough ready to be chilled...

Pop the dough into the refrigerator for at least 30 minutes.  *To speed up this process, sometimes I'll use my cookie scoop to scoop about 12 cookie shapes, leaving them in the bowl and in the fridge.  That way the first round of baked cookies will get cold faster.  The others will continue to cool while you bake the first and so on...

On a parchment paper lined cookie sheet, bake your cookie balls in a 350 F preheated oven for 10 minutes.  Once the timer goes off, let them cool on a wire rack for a few minutes before using a cookie spatula to release the warm, crispy cookie from the parchment paper and put at least one directly into your mouth.

Oh yes.  Honey oatmeal raisin cookie magic.  I'll leave you to eat approximately eight of them now...

If you like this recipe and also believe that homemade cookies are good for you, check out the rest of my cookies here:

Ginger Snap Molasses Cookies
The Best Wheat Flour Salty Chocolate Chip Cookies (with an optional Caramel Chocolate Chip Cookie flair!)

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