You may have seen on Instagram that we ran a race on Saturday. It was cold, and I had a cold. And, when you run in the cold with a cold, your nose runs as fast as you do! Pretty sure I was the only runner with a handful of tissues in each hand. . . It made running interesting for both me and the people watching me! Somehow I managed to beat my goal by over a minute. Not sure how that happened since it felt like I was blowing my nose every half mile!
When we got back from the race, I was freezing and all I could think about was comfort food. The first place I thought to turn to was a collection of my grandma’s recipes. I love looking through her recipes because they contain lots of “pinches,” “dashes,” and missing ingredients and steps. It’s a lot like how I used to write down recipes! As soon as I saw this recipe, I knew I wanted to make it for a few different reasons. First, they were simply labeled “Chocolate chips with honey.” I knew there had to be more to the recipe than just two ingredients. Secondly, it contained oatmeal, and oatmeal cookies are the best. Lastly, I have never made cookies where the main sweetener is honey.
The fact that they were in my grandma’s collection of recipes didn’t hurt either! I ended up cutting out all of the white sugar that was listed because I don’t like super sweet cookies and I added some vanilla. I also gave a measurement to “dash.” They ended up being soft, nutty cookies with a hint of honey that made each bite intricately sweet, not overpoweringly sweet. A perfect post-run (or anytime) cookie!
- ¼ C brown sugar
- ½ C butter, softened
- ½ C honey
- 1 egg
- 1 tsp vanilla extract
- 1½ C quick oats
- 1 C all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ⅓ C mini chocolate chips
- Preheat oven to 350. Lightly spray cookie sheets with non-stick cooking spray or line with a baking mat.
- Cream together sugar, butter, and honey in the bowl of a mixer. Add in egg and vanilla extract and beat until creamy.
- In a bowl, whisk together oats, flour, baking soda, and salt. Add dry ingredients to wet ingredients and stir to combine. Stir in chocolate chips.
- Drop cookie dough by tablespoon full onto prepared cookie sheets. Bake for 8-10 minutes or until edges just start to turn golden brown. Centers will appear slightly under cooked. Allow to cool on cookie sheet for 3-4 minutes before removing to a wire rack to cool completely.
- Store leftovers in an airtight container.
This recipe is linked with Strut Your Stuff Saturday, Weekend Potluck, What’s Cookin’ Wednesday, What’s In Your Kitchen Wednesday.