This recipe was the result of an intense cookie desire one late night in college. Lacking both white and brown sugar, and with only the dregs of a box of turbinado sugar, I made do with what I had and was pleasantly surprised by how tasty and addictive these were! Since that first batch, I've refined the recipe a bit. These cookies are wholesome, but still a treat. They're great with a cup of tea or coffee in the afternoon. —ChristineB
Test Kitchen Notes
I have an insatiable sweet tooth and a current craving for all things carb loaded, so these little cookies called to me like a beacon in the night. The oatmeal provides enough texture to stand up to the sweetness of the honey and sugar and is a nice foil to the richness of the butter. They're not exactly a health food, but that the cookies have a hefty dose of oatmeal makes me feel pretty good about feeding these to my 3-year-who seems to have inherited my sweet tooth! —TaraT
30 small cookies
1 1/2 cups
1 1/2 cups
quick cooking oatmeal
flaky sea salt (or 1/2 teaspoon table salt)
unsalted butter (melted and cooled)
Whisk together flour, oatmeal, salt, and baking powder in a medium bowl.
In a separate large bowl, whisk together the sugar, honey, melted butter, egg, egg yolk, and vanilla and almond extract until smooth.
Stir the dry ingredients into the wet ingredients until thoroughly combined. Cover cookie dough with plastic wrap and set aside for about half an hour (so that the oats can absorb moisture from the dough). Meanwhile, heat the oven to 325º F.
Scoop dough into walnut-sized balls (I use a small cookie/ice cream scoop) and bake for about 12 minutes, or until the edges are barely browned and the center of the cookies are cooked through.