1 cup butter, softened
1 cup packed coconut palm brown sugar (tutorial here)
1/3 cup honey
1 teaspoon vanilla
1 1/2 cups flour (I used whole wheat in the second batch, and they were yummy)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
3 cups oatmeal
1 cup chocolate chips
Fall variation: 1/2 cup sliced almonds, 1/4 – 1/2 cup pepitas, 1 tsp. pumpkin spice (as well as cinnamon)
Heat oven to 350 degrees and grease cookie sheets. Beat together butter, brown sugar, and honey. You will want to mix this for 4-5 minutes so the brown sugar gets well incorporated. Add eggs and vanilla, mix well. Add flour, baking soda, cinnamon, and salt, mix well. Add oatmeal, chocolate chips, and fall add ins if desired, mix well. Drop rounded spoonfuls onto greased cookie sheets, and bake for 8-10 minutes. Remove to wire rack to cool. Enjoy!
I was so excited to make and eat cookies after 2 months, and a little apprehensive. These did not disappoint. Also husband and kid approved, and they still eat sugar, so I feel safe recommending them wholeheartedly. I will still reserve them for occasional treats, and enjoy every bite.
2 thoughts on “Oatmeal Cookies”
I’ve never heard of pepitas in my life. These look good though.
They are shelled pumpkin seeds, and I love them on everything right now. Sprouts carries them in their bulk bins.