Honey Oatmeal Cookies

Perfect! To be fair...NOT a cloyingly sweet cookie, about as sweet as a sweet muffin. Not crunchy, but crisp/chewy. This cookie lends itself to what you have in your kitchen...I added 2/3 c dried cranberries (thank you to that reviewer!), 1/2 c walnuts, and about 2 TBSP candied orange peel, about 2 tsp lavender, a scant 1/2 tsp cinnamon, scant tsp salt, and a TBSP of spiced rum instead of vanilla, melted butter instead of shortening, instead of water I used 1/4c of the syrup leftover from making the candied orange peel (a light syrup) and only 2 3/4c quick oats instead of 3c rolled. Large-ish rounded teaspoonfuls (the ones you eat with, not measuring), pressed down in the middle to about 1/2" thick, Silpat lined sheet, 350 F., 15 min for the first batch, 14 min for the other two batches. Made 3 dozen plus 6 that I formed and froze to cook later. The dough is easier to handle using two spoons and making quenelles - rolling the dough back and forth to give it some form - and then push down the center with a damp fork or spoon (or fingers! ). Again, this cookie is NOT a sugar bomb...just perfectly, gently sweet and begging the cook to make it their own! Thank you- I'll be using this a lot! ;)

Love it. Not too sweet. Which is what I like I did substitute 3/4 real butter melted in place of the Crisco shortening for a little bit richer and a ton of raisins which I cover with water and nuke for one and a half minutes and then let them set. It plumps them so they stay nice and moist while baking.

This is a fairly decent recipe but having read other reviews, decided to oomph it up with a bit of spice: cinnamon, nutmeg and allspice. We also added raisins just because we like them! We decided to flatten them with wet fingers as they stayed quite mounded in baking. Nice soft cookie that we will bake again!

Used coconut oil instead of butter and it still taste amazing! Keeping all other ingredients the same :)

I used the recipe but changed some things. I used steel cut oats that give the cookies a nutty texture. I used butter and shortening 50/50. Then I baked them very large size. My result was a breakfast cookie that I really like. It’s not sweet but more mellow.

I used the recipe but changed some things. I used steel cut oats that give the cookies a nutty texture. I used butter and shortening 50/50. Then I baked them very large size. My result was a breakfast cookie that I really like. It’s not sweet but more mellow.

Super easy and quick to make. Delicious as they are, but I decided to dip them in dark chocolate to make them into a totally satisfying snack.

I used whole wheat flour instead of white, a little bit less oatmeal, and added coconut. My husband and son live them, gave thus a 5 star rating!