These are healthy and easy to make! less amount of sugar or butter but still so very sweet. The cookies are
chewy and go great with any other add-ins (raisins, cranberries,
walnuts, chocolate chips, etc.)
This is one of my favorite cookies, i generally don't eat or like biscuit or cookies except CCD's (Cafe Coffee day) Honey oatmeal cookies. From there i got the idea to make these.
This is one of my favorite cookies, i generally don't eat or like biscuit or cookies except CCD's (Cafe Coffee day) Honey oatmeal cookies. From there i got the idea to make these.
Preparation Time: 15 minutes | Cooking Time: 20 minutes | Serves: 28 cookies
Ingredients:
- Butter - softened 3/4 cup
- Brown sugar- 1 cup
- All-purpose flour - 1 1/2 cups
- Oatmeal - 1 1/2 cup
- Egg - 2 no.
- Honey - 2 tablespoon
- Baking powder 1 teaspoon
- Vanilla extract - 1 teaspoon
- Salt - 1 pinch
- Choco chip - 1/2 cup
- Chopped almonds - 1/2 cup
Direction to make:
Preheat an oven to 325°F
Sift the flour, baking powder and salt in a bowl, combine oats. Set aside.
In medium bowl, beat butter with sugar until light and fluffy. Add honey and vanilla extract blend. Add egg one by one mix until thoroughly blended.
Add dry ingredients mix and fold it through spatula until smooth, no need to over mix.
Now add Almonds and Choco chips and mix well.
Keep this mix in the refrigerator for 15 min to set the dough.
Drop dough using a tablespoon on parchment-lined baking try, leaving about
2” (5 cm) of space between drops. Dampen a spoon and press each ball lightly.
Bake at 160°C (325°F) for 15-20 minutes, or until golden. But keep eye on your cookies.
In medium bowl, beat butter with sugar until light and fluffy. Add honey and vanilla extract blend. Add egg one by one mix until thoroughly blended.
Add dry ingredients mix and fold it through spatula until smooth, no need to over mix.
Now add Almonds and Choco chips and mix well.
Keep this mix in the refrigerator for 15 min to set the dough.
Drop dough using a tablespoon on parchment-lined baking try, leaving about
2” (5 cm) of space between drops. Dampen a spoon and press each ball lightly.
Bake at 160°C (325°F) for 15-20 minutes, or until golden. But keep eye on your cookies.
Cool 10 minutes on
sheet then transfer cookies to a rack and cool completely.
Store in an airtight container.
Store in an airtight container.
Step by step direction
Collect all the ingredients together.
Before making anything arrange all the ingredients, it will help to save your
time and you can concentrate on recipes.
Before making anything arrange all the ingredients, it will help to save your
time and you can concentrate on recipes.
Sift the flour in a bowl.
Add baking powder, salt and oats. Mix well.
Beat butter until light and fluffy.
Add sugar beat again.
You can see now butter with sugar become light and
fluffy now add vanilla extract mix well.
fluffy now add vanilla extract mix well.
Add egg one by one mix until thoroughly blended.
Add dry ingredients mix and fold it through spatula until smooth.
Fold and Mix.
Add Almonds and Choco chips and mix well.
Cover the dough with cling film and Keep this mix in the refrigerator for
15 min to set the dough.
Cover the dough with cling film and Keep this mix in the refrigerator for
15 min to set the dough.
Spread the parchment-lined on baking try.
Drop dough on parchment-lined baking try, dampen a spoon
and press each ball lightly. Bake at 160°C for 15-20 minutes.
Store in an airtight container.
and press each ball lightly. Bake at 160°C for 15-20 minutes.
Transfer cookies to a rack and cool it completely.
Tip: The dough will flatten and spread during baking, so make sure to leave enough room between drops.
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