03 Jan Honey Blueberry Oatmeal Cookies
Always a fan of oatmeal cookies, these crispy edged, soft centered cookies are tempting as both a late night snack and breakfast bite.
2 Cups all-purpose flour
1 tsp Baking soda
1 tsp baking powder
1 tsp kosher salt
1 cup unsalted butter, softened
1 cup sugar
1/2 cup honey
1 cup light brown sugar, firmly packed
2 large eggs
2 teaspoons vanilla
3 cups oats (not instant)
1 cup blueberries
Preheat oven to 350 degree F. Line cookie sheet with parchment paper and set aside.
Whisk together flour, baking soda, baking powder, kosher salt and set aside. Using a standing mixer, with paddle attachment, beat together butter, sugar, honey, brown sugar, eggs, and vanilla on low speed.
Once the mixture is creamed, gradually add the flour mixture and stir until no flour is visible. Fold in the oats and blueberries just until incorporated.
Drop dough by the tablespoon onto lined cookie sheet, drop a pea size amount of honey over the top of the dough and bake for 10-12 minutes. Remove from oven, let cool on baking sheet for a few minutes before transferring to a wire rack.