Happy National Cookie Day friends!
For The Love of Bees, our chili infused honey is a great add to cookies. We came up with 2 recipes for you to make at home. One to start the day and one to end the day with. Enjoy!
Oatmeal Breakfast Cookies
1 1/2 cup AP flour
1 1/2 cup rolled oats
1 tsp baking soda
1/4 tsp salt
1/4 cup butter, unsalted (2 oz)
2 tbsp peanut butter (or almond butter or sunbutter)
2 medium ripe bananas
3 floz For The Love of Bees
1 large egg
2 tsp vanilla
3/4 cup dried fruit (Used 1/4 dried blueberries, 1/4 cup dried apricots, 1/4 cup dried cranberries)
1/4 cup walnuts, chopped (optional)
1. Preheat oven to 375F.
2. Combine dry ingredients in a bowl. Set aside.
3. In a stand mixer fitted with a paddle attachment, add banana and mix on medium speed. Add butter, peanut butter, and honey and mix until homogenous.
4. Add egg and vanilla. Scrape down the bowl.
5. Stir in the dry ingredients until just combined. Scrape down the bowl.
6. Add dried fruit and nuts (if using) and stir until just combined.
7. Portion dough onto a parchment lined sheet tray. Bake for 15 minutes until set. Yields about 12 cookies. Store in an airtight container.
Chocolate Chip Oatmeal Cookies
1 1/2 cup AP Flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 cup rolled oats
1 stick (4 oz) butter, unsalted, soft
1/2 cup brown sugar, packed
1/4 cup sugar, granulated
2 fl oz For The Love of Bees
1 1/2 tsp vanilla
2 large eggs
1/2 tsp salt
1/2 c chocolate chips
1/4 cup walnuts (optional)
1. Preheat the oven to 375F
2. Mix dry ingredients together in a bowl, set aside.
3. In a stand mixer fitted with a paddle attachment, add butter, sugars and honey. Cream on medium speed until pale in color and doubled. Scrape the bowl.
4. Add eggs one at a time on medium speed. Add vanilla. Scrape down bowl.
5. Add dry ingredients and stir to incorporate. Add chocolate chips and walnuts (if using). Scrape down bowl and stir for another 20 seconds.
6. Portion dough onto a parchment lined sheet tray. Bake for 15 minutes until golden brown on the edges, still soft in the middle. Cool on baking tray. Store in an airtight container.
Did you make them? what did you think? Comment below!