Oatmeal Cookies

Ingredients

• 1/2 cup unsalted butter, room temperature (must be soft!)

• 1/2 cup brown sugar, packed

• 1/2 cup white sugar

• 1 large egg, room temperature

• 1 1/2 teaspoon real vanilla extract

• 1 tablespoon (fresh natural local) honey

• 1 1/4 cup all-purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1 1/2 cups quick oats, OR (if you want more texture) 1 cup quick oats and 1/2 cup of old fashioned oats. Do not use all old fashioned oats, ANY steel cut oats or ANY instant oats!!! (If all you have is old fashioned oats place those in a food processor and pulse them a few times.)

Preheat oven to 350°F and line your cookie sheets with parchment paper or use silicone baking mats. Do not grease the pans or place directly on the sheet, this will burn the bottoms of the cookies.

In a bowl mix all-purpose flour, baking soda, cinnamon & salt, set aside.

Using an electric stand mixer (or a hand mixer but be careful using the hand mixer, things will get messy!) beat the butter and sugars together till fluffy.

Beat in the egg, honey & vanilla extract. Scrape down sides if needed.

With the mixer on low speed add the flour mixer and blend. You can add a little at a time or all at once. You’ll have to scrape the sides of the bowl once or twice anyways.

Remove the bowl from the stand, add in your oats and mix oats in with a good large heavy wooden spoon.

Use a cookie scoop, yes a cookie scoop, the dough is sticky, and place the formed balls on the cookie sheet. Leave about 1.5-2 inches between the cookies.

If the cookie tray has 12 or less cookies on it, bake them for 9-11 minutes. If your cookie trays are larger like mine (I fit 15 on the first batch) bake for 11-13 minutes. Cookies are ready when the tops of the cookies have just firmed up.

Let cookies cool ON the cookie tray for a minimum of 5 minutes to slowly cool and to give it that soft yet chewy texture. Transfer cookies to wire cooling rack to finish cooling. ENJOY!