I have always been a huge fan of the oatmeal cookie, one that is soft, moist, and a bit chewy, but not tough. A cookie that has rich flavor and texture, but is not a dry crumbly granola bar. Over the years I have tried many recipes and frankly have been disappointed with most of my findings. Many recipes seem to deliver something that is flat and brittle, cookies that seem like they might bring on a trip to the dentist, that is until I came across this one.
Honey is used to replace part of the sugar in this recipe, giving this cookie the soft, moist, chewy texture I have been longing for. Cinnamon, allspice, ginger, and nutmeg along with dried cranberries and pecans deliver a depth of flavor to this cookie that is simply amazing. This cookie dough also freezes exceptionally well giving you the option to have fresh baked cookies whenever you want.
- 1/2 cup unsalted butter
- 1/4 cup granulated sugar
- 1/3 cup brown sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1 large egg
- 3 tablespoons honey
- 3/4 cup whole wheat flour
- 1 1/2 cups quick-cooking oats
- 1 1/2 cups dried cranberries or raisins
- 1/2 cups pecans chopped (optional)
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Prepare 2 baking sheets by lining with parchment paper or silpat.
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In a large mixing bowl, cream together butter and sugars.
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Add spices, salt, and baking soda, mix to combine.
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Add vanilla and mix until smooth.
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Beat in the egg, then add honey and mix well.
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Add the flour a third at a time, then the oats. Stir to combine.
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Fold in cranberries and nuts.
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Cover the mixing bowl with plastic wrap and place in the refrigerator for at least 2 hours or until dough is completely chilled (this allows the oatmeal to absorb the honey which gives these cookies a moist and tender texture).
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When you are ready to bake the cookies, heat the oven to 375° F.
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Using a tablespoon or a cookie dough scoop, drop the chilled dough on to the prepared baking sheets leaving at least 2″ between them.
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Bake the cookies for 10 minutes or until the tops just barely begin to turn brown. If you are baking 2 pans at the same time, rotate the pans from top to bottom shelf halfway through the baking time.
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Remove cookies from the oven and transfer to a wire rack to cool.
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Store in an air tight container.
This dough can also be frozen. Drop the cookies on a sheet pan making sure there is about 1″ between them. Place pan in the freezer until dough is firm. Transfer frozen dough balls in to a zip-lock freezer bag. When ready to serve, heat oven and place desired number of frozen cookies on a lined baking sheet. Increase baking time for frozen dough to 14 minutes.
