These cookies bake up flat and chewy, making for the perfect ice-cream sandwich.
- 6 ¾ ounces (1 ½ cups) all-purpose flour
- 1 tsp. baking soda
- ½ tsp. salt
- ½ tsp. ground cinnamon
- 2½ cups old-fashioned oats
- 8 ounces (1 cup), 2 sticks unsalted butter, slightly softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 Tbs. honey
- 2 tsp. pure vanilla extract
- ½ cup raisins or chocolate chips
- ½ cup chopped pecans, optional
- 1 big tub of ice-cream of your choice
- Heat oven to 350
- Cover 3 cookie sheets with parchment paper.
- In a medium bowl, mix the flour, baking soda, salt, and cinnamon; stir in the oats.
- With an electric mixer, beat the butter and both sugars until light and fluffy.
- Beat in the eggs, one at a time, and then scrape down the sides of the bowl; add the honey and vanilla and beat until blended.
- Add the flour mixture in two additions, beating until well combined.
- Stir in the raisins or chocolate chips and pecans.
- Using a tablespoon measure, scoop small amounts of dough and roll into a small ball, about the size of a walnut. Place on a cookie sheet leaving a few inches for each one to spread. Bake until the centres of the cookies are soft and no longer look wet, about 9-11 minutes.
- Let cool on sheets about 5 minutes; transfer to a wire rack to cool completely.
- Using a spoon, scoop a small amount of ice-cream in the centre of a cookie and press down with a second cookie, freeze immediately.
Makes about 44 cookies or 22 sandwiches. Freezes well.
Founder/Chef/Recipe Developer of DeliciousDish
DeliciousDish Cooking School specializes in Whole Food Home Cooking, Meal Planning, Recipe Developing and Healthy Eating. #CookAtHome