honey nut cookies?! have you ever?
so now that i’m finalizing this post to share, i want to make them again immediately.
my brain took a weird path to come to this idea
it is heavily influenced by honey nut cheerios- one of my favorites as a kid
it’s a classic/basic oatmeal cookie recipe with part of the sugar replaced by honey
so the texture is a little different (softer) and the flavor is a full-mouth honey flavor with a hint of oat and walnut
be warned: the recipe makes 11 dozen cookies!
I haven’t tried cutting the recipe in half because I like to share cookies
but it was certainly a feat in the heat of summer to bake that many cookies in one afternoon (read as: totally worth it)
I usually like to photograph my food soon after it is edible (cooked, frozen etc) but I had to wait a couple of days with these cookies
-and they were half gone by picture day
they are just that good.
one year ago: chipotle chicken sweet potato skins
- 1½ C unsalted butter, room temperature (3 sticks)
- 1 C packed brown sugar
- 1 C honey
- 2 eggs, room temperature
- 2 tsp vanilla extract
- ½ C vanilla protein powder
- 3 C all purpose flour
- 1½ tsp baking soda
- 1½ tsp baking powder
- 4½ C old fashioned oats
- 2 - 2½ C chopped walnuts
- preheat oven to 325 degrees F. line cookie sheets with parchment paper and set aside
- in stand mixer with paddle attachment, cream butter then add brown sugar and cream until lighter in color, about 2 minutes.
- add honey and cream again thoroughly.
- scrape sides of bowl and add eggs, one at a time and combining thoroughly in between
- add vanilla
- then add protein powder and combine thoroughly. scrape sides of bowl again
- gradually add flour and both soda and powder. mix only until just combined
- remove bowl from mixer and stir in oats and nuts with spatula
- use a small cookie scoop or 2 small spoons to scoop dough onto prepared sheets.
- bake 9-11 minutes until edges are starting the brown and the top is set.
- remove from cookie sheets and cool completely on wire racks
- store in air tight container at room temperature.