If someone told you these are the best cookies she's ever made, 100%!, you might be skeptical. If that person is Gaby Dalkin from What's Gaby Cooking, you better bake these cookies.
Yield 24 Cookies
Prep Time 10 Minutes
Total Time 20 Minutes, plus time to chill
Directions
Yield 24 Cookies
Prep Time 10 Minutes
Total Time 20 Minutes, plus time to chill
Ingredients
- ½ cup unsalted butter, softened
- ½ cup Nate’s 100% Pure Honey
- ¼ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups old fashioned oats, pulverized
- 1 cup all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
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Directions
Preheat oven to 350°F. Line cookie sheets with baking mats or parchment paper. Cream together butter, honey and brown sugar in the bowl of a mixer. Add in egg and vanilla extract, and beat until creamy.
In a bowl, whisk together oats, flour, baking soda and salt. Add dry ingredients to wet ingredients, and stir to combine. Stir in chocolate chips. Chill for 2 hours or overnight for even more flavor.
Using a 2-tablespoon cookie scoop, scoop out the dough onto prepared cookie sheets. Bake for 10-12 minutes or until edges start to turn golden brown. Centers will appear slightly under cooked. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely. Store leftovers in an airtight container.
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