Oatmeal Cookies

Ingredients:


3/4 cup (170 grams) salted butter, room temperature .....or less?
1 tablespoons honey plus 3/4 cup granulated sugar.
1 egg
1 teaspoon vanilla essence
3/4 cup (105 grams) all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
3 cups (260 grams) quaker oats
1 cup (110 grams) walnuts or pecans, toasted and chopped



Procedure:

Preheat oven to 350 degrees F (177 degrees C) and line two baking sheets with parchment paper.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until creamy and smooth (about 2 - 3 minutes). 

Add the egg and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.

Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats, and dried cranberries or chocolate chips.

For large cookies, use 1/4 cup of batter (I like to use an ice cream scoop) and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 15 minutes or until light golden brown around the edges but still soft and a little wet in the centers. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool.

Makes about 14 large cookies



Source: http://www.joyofbaking.com/OatmealCookies.html