There’s good news… and there’s bad news…
The good news is that the kid loved the cookies.
The bad? The kid was disappointed because the recipe for these cookies came from someone else. She has this idea that I am the world’s greatest cook and baker (let’s see up to when that lasts… but I am absolutely enjoying it in the meantime!)
Anyway, these cookies were BFF’s request. And the original recipe is from Mrs. Fields. Although technically I changed it since I did not like raisins (and BFF did not like it either!) so it got swapped out for chocolate chips (dark mini chips and bittersweet chips). I also used only 1 kind of sugar (raw or washed sugar that is available locally) and baked the cookies at 325F instead of the original 300F.
1-1/4 cups sugar
1 cup butter (1 225g bar); softened
2 tablespoons honey
2 teaspoons vanilla
2-1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick-cooking oats
1-1/2 cups chocolate chips
Preheat oven to 325F.
Cream butter and sugar until light and fluffy (about 4 minutes?)
Add honey, vanilla and eggs. Mix well.
Sift in the flour, soda, salt and oats. Don’t over-mix.
Fold in the chocolate chips.
Drop mounds of cookie dough on to greaseproof-lined cookie sheets (I used a small cookie scoop); lightly press to flatten slightly. Bake about 15 minutes, or until edges are lightly browned. Do not over-bake!
Cool on cooling racks.
I made about 5 dozen (approx. 1-inch) cookies.
Nevertheless, the kid loved the cookies and asked that I make some more!