A great recipe!
This is one you may want to add to your recipe box. It’s got lots of room for personalization, and, even if you make it just as is, the cookies are excellent as a grab-and-go breakfast that’s healthy and nutritious.
3 cups steel cut oats
1.5 cups all purpose flour
1 generous cup raw honey
3/4 cup fat – all unsalted, soft butter is delicious
1/4 teaspoon salt
1//2 teaspoon soda
1 to 2 teaspoons cinnamon – to taste
1/4 cup water
Preheat oven to 350F. Grease a baking sheet with butter.
Cream the honey, butter, egg and water together until smooth. Use a mixer to get the best results.
Combine the flour, oats, salt, cinnamon and soda together, then add to the creamed mixture.
Drop by rounded teaspoonful onto prepared sheet, leaving plenty of space for spreading.
Bake for 15 minutes, checking the first time you try this recipe for your own preferred crispness.
These cookies get a delicious brown edge.
Add a cup of dried cranberries, raisins, or other dried fruit, chopped
Sprinkle raw (turbinado) sugar on top of cookies before baking
Use rolled oats instead of steel cut to get a more traditional, softer, texture
Use all or part almond flour or chestnut flour
Add 3 or 4 tablespoons of your favorite preserve – apricot is great.