Oatmeal Honey Cookies
Ingredients
Scale
- 1 pack Maya All-Purpose Flour 400g
- 2 tsp cinnamon powder
- 2 tsp baking soda
- 1/2 tsp salt
- 2 cups butter, softened
- 1 cup white sugar
- 1 cup brown sugar, packed
- 1/2 cup honey
- 2 eggs
- 2 tsp vanilla extract
- 4 cups rolled oats
Instructions
- Pre-heat oven to 350ºF/177ºC. Line a cookie sheet with baking paper. Set aside
- Sift together the flour, cinnamon powder, baking soda, and salt. Set aside. (K)
- Cream the butter, white sugar, brown sugar, and honey until fluffy. Beat in egg and vanilla. (K)
- Add the flour mixture and mix until well incorporated. Fold in oats. Chill for at least 30 minutes. (K)
- Scoop or spoon batter onto the prepared cookie sheet. Make sure that there is at least a 2-inch space in between cookies because they will spread during baking. Bake until evenly golden brown, about 15-18 minutes. (K)
- Allow to cool on the cookie sheet for 5 minutes before transferring into a wie rack to cool completely.
Notes
(K) = Kid Friendly Task
TIPS:
1. Use an ice cream scooper to achieve even cookie sizes.
2. Rolled oats should not be mistaken as instant oatmeal. Instant oatmeal does not give the texture that rolled oats do, therefore structure of the cookie would be different.
Find it online: https://www.thepeachkitchen.com/2016/01/oatmeal-honey-cookies/