The Amell Family Blog

WARNING: These cookies are extremely addicting, soft, chewy, and so darn good, they will test even the strongest of willpowers! You have been warned! Having said that, they are just so good that you need to try them. I have made at least 8 batches in the last week and a half. If you know me, then you know I’m cheap and with the price of butter, I have barely been baking at all, but that all went out the window when I found this recipe! Currently trying to reign in this addiction, I seriously think you need this amazing cookie recipe in your back pocket! I did cut some of the sugar down from the original recipe. I hope you enjoy these cookies as much as we do.

Preheat and Prepare

Preheat your oven to 350 degrees Fahrenheit and then line a cookie or baking sheet with parchment paper. Then make your dough!

cream the butter

Add the butter to a mixer bowl and set the speed to about 4 on a Kitchen Aid mixer or low/medium to cream your butter until light and fluffy. Add in your brown sugar and white sugar. Mix together until well incorporated. You can definitely do this all in one step, but I find the butter just does not get as light and fluffy if you add the sugar and butter at the same time.

Add the wet ingredients

Add the egg, vanilla extract, and honey to the mixer bowl and stir. Once the egg is incorporating into the mixture, speed up the mixer to a low/medium speed to fully incorporate.

add the dry ingredients

Add the cinnamon, baking soda, and salt. Set the mixer to stir and mix in these ingredients. Then, add in the flour and set the mixer to stir to mix in. Scrape down the bowl as needed to make sure all of the ingredients are fully incorporated. Add in the quick oats and large flake oats and set the mixer to stir until the oats are fully mixed in.

Scoop out the dough and bake

I love using these cookie dough scoops because they scoop out the perfect amount of dough for cookies! If you’re using a spoon, take about 2 tablespoons worth of dough and make your cookie dough balls. Space the dough balls about 2-3 inches apart from each other. Bake the cookies for about 8-9 minutes or until the bottoms of your cookies are just turning golden brown. The tops will look to be almost set. Allow the cookies to rest on the sheet for 10 minutes and then transfer to a wire cooling rack. Enjoy!

Oatmeal Cookies

Yields: about 24 cookies

Ingredients

• ½ cup butter
• ½ cup brown sugar
• ¼ cup white sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 2 tablespoons honey
• ½ teaspoon cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1¼ cups flour
• 1 cup quick oats
• ½ cup large flake oats

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat.
2. In a mixer bowl, cream your butter and sugars until the mixture is light and fluffy looking.
3. Beat in the egg, vanilla extract, and honey. You may need to scrape down the sides and bottom of the bowl to make sure everything is incorporated.
4. Add some of your dry ingredients: cinnamon, baking powder, and salt. Mix these into the batter for 1 minute to make sure they are incorporated.
   Add in the flour and turn on the mixer until the flour is incorporated.
   Add in the oats and mix until everything is incorporated, scraping the bowl as needed.
5. You can use a spoon, but I am falling in love with these cookie scoops! They are so easy and convenient for portioning out cookies. Scoop out about 1-2 tablespoons of the dough, form into a ball and place onto the parchment paper that is on your cookie sheet. Ensure there is about 2-3 inches between cookie balls in all directions.
6. Bake one cookie sheet at a time with the rack in the middle of the oven. Bake for 8-9 minutes.
   The cookies will still look soft, but the bottoms will be starting to brown.
   Remove when the bottoms are browning and allow to cool for 10 minutes on the cookie sheet. Then move to a wire rack to cool.

Notes

• You can freeze these cookies in an airtight container or freezer bag. Thaw them in the fridge or on the counter before eating.
• Store your cookies in an airtight container on the counter for up to 4 days.
• You can freeze the dough in an airtight container or freezer bag as a whole ball of dough or in dough balls. You will want to freeze the dough balls on a baking sheet lined with parchment paper in the freezer first before adding the frozen dough balls to a freezer bag or an airtight container. You will want to bake them from frozen and add 1-2 minutes onto the baking time.

The original recipe can be found at the Just So Tasty website.

WATCH THE TUTORIAL HERE!