One-Pot Honey Oat Cookies from Simply Sensational Cookies Cookbook
One-Pot Honey Oat Cookies from Simply Sensational Cookies Cookbook is a hor d'oeuvre that serves 40. For 18 cents per serving, this recipe covers 3% of your daily requirements of vitamins and minerals. One serving contains 155 calories, 2g of protein, and 8g of fat. It is brought to you by White on Rice Couple. From preparation to the plate, this recipe takes around 30 minutes. Head to the store and pick up unbleached flour, unsalted butter, table salt, and a few other things to make it today. 1576 people were impressed by this recipe. It is a good option if you're following a lacto ovo vegetarian diet. With a spoonacular score of 12%, this dish is rather bad. Try Simply Sensational Chocolate Chip Cookies, Honey Oat Lace Cookies, and Giant Honey and Oat Cookies for similar recipes.
Servings: 40
Ingredients:
1 1/2 teaspoons Baking Powder
1/3 cup Clover Honey or other mild honey
1 2/3 cups packed dark or light Brown Sugar
4 cups Old-Fashioned Oats
1/4 teaspoon regular table Salt or 3/4 teaspoon coarse crystal salt, divided
1 3/4 cups unbleached all-purpose white Flour
1 1/2 cups (3 sticks) unsalted Butter, cut into chunks
Equipment:
baking sheet
sauce pan
oven
pot
ice cream scoop
spatula
Cooking instruction summary:
Baking Preliminaries:Position a rack in the middle of the oven; preheat to 325°F. Generously grease several large baking sheets or coat with nonstick spray.In a very large saucepan or pot, melt the butter until fluid over medium heat, stirring. Remove from the heat. Stir the sugar, honey, and salt into the butter; if using regular table salt, add it all, if using coarse crystal salt, add 1/8 teaspoon and reserve the remainder for garnishing the cookies.Continue stirring the mixture, mashing out any lumps of sugar until completely smooth. Thoroughly stir in the oats and baking powder. Let the dough stand until cooled slightly.Stir the flour into the dough until evenly incorporated. Let it stand to firm up for 5 to 10 minutes. Using soupspoons or a 1 1/2-inch-diameter ice cream scoop, scoop up the dough and drop in even 1 1/2-inch mounds, spacing 2 inches apart. Pat down the mounds into 2-inch rounds. If garnishing with coarse salt, add a few crystals to the cookie tops.Bake (middle rack) one sheet at a time for 10 to 13 minutes or until the cookies are brown at the edges and lightly tinged on top; watch carefully, as they may brown very rapidly at the end. Transfer the baking sheets to wire racks. Let the cookies firm up for about 2 minutes. Using a wide spatula, transfer the cookies to the wire racks. Let cool completely.
Step by step:
1. Baking Preliminaries:Position a rack in the middle of the oven; preheat to 325°F. Generously grease several large baking sheets or coat with nonstick spray.In a very large saucepan or pot, melt the butter until fluid over medium heat, stirring.
2. Remove from the heat. Stir the sugar, honey, and salt into the butter; if using regular table salt, add it all, if using coarse crystal salt, add 1/8 teaspoon and reserve the remainder for garnishing the cookies.Continue stirring the mixture, mashing out any lumps of sugar until completely smooth. Thoroughly stir in the oats and baking powder.
3. Let the dough stand until cooled slightly.Stir the flour into the dough until evenly incorporated.
4. Let it stand to firm up for 5 to 10 minutes. Using soupspoons or a 1 1/2-inch-diameter ice cream scoop, scoop up the dough and drop in even 1 1/2-inch mounds, spacing 2 inches apart. Pat down the mounds into 2-inch rounds. If garnishing with coarse salt, add a few crystals to the cookie tops.
5. Bake (middle rack) one sheet at a time for 10 to 13 minutes or until the cookies are brown at the edges and lightly tinged on top; watch carefully, as they may brown very rapidly at the end.
6. Transfer the baking sheets to wire racks.
7. Let the cookies firm up for about 2 minutes. Using a wide spatula, transfer the cookies to the wire racks.
8. Let cool completely.
Nutrition Information:
covered percent of daily need
