Contributed with permission by the National Honey Board.
Honey Spice Oatmeal Cookie Mix
Prep time
Cook time
Total time
Makes about 6 dozen cookies.
Author: National Honey Board
Recipe type: Dessert
Ingredients
- Gift Mix:
- 2-3/4 cups all-purpose flour
- 1 Tbsp. ground ginger
- 2 tsp. ground cinnamon
- 1 tsp. baking soda
- ½ tsp. salt
- ¼ tsp. ground cloves
- ¼ tsp. nutmeg
- 1-1/2 cups Quaker oats (quick or old fashioned, uncooked)
- ½ pound (2 sticks) butter, softened (no substitutions)
- ¾ cup honey
- 1 large egg
Instructions
- To make mix: In large bowl, combine flour, ginger, cinnamon, baking soda, salt, cloves and nutmeg; mix well. Add oats; mix well. Transfer to resealable plastic bag, an unbreakable decorative jar with lid or other airtight container. Store in cool dry place.
- To prepare cookies:
- In a large bowl, beat butter and honey with electric mixer until creamy. Add egg; beat well. Add half of cookie mix; beat well. Add remaining cookie mix; beat well. Divide dough into thirds; place each on a piece of plastic wrap and flatten to ½-inch thickness. Wrap tightly; chill at least 4 hours.
- Heat oven to 350°F. Remove one portion of dough from refrigerator. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to ⅛-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.
- Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not overbake.) Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
- Decorated Cookies -- Decorate cooled cookies with melted dark or white chocolate, ready-to-spread frosting, decorator frosting in tubes, assorted small candies or candy sprinkles.
- Thumbprint Cookies -- Use thumb to make a deep indentation in center of each cookie dough ball. Bake 6 to 8 minutes or until very light golden brown. Remove cookies from oven; press small dark or white chocolate candy into indentation or fill with ½ teaspoon preserves. Cool and store as directed.
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