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Oatmeal Honey Cookies

oatmeal-honey-cookies

Cook Time: 12 Min

Yield: 3 Servings

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Ingredients

  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 C. firmly packed dark brown sugar
  • 1/2 C. honey
  • 1 large egg
  • 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/2 C. all-purpose flour
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 3 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. raisins
  • 1/2 C. coarsely chopped pecans

Directions

  1. HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE shortening, brown sugar, honey, egg and vanilla in bowl of electric mixer. Beat at low speed until blended. Increase speed to medium. Beat until light and creamy.
  3. COMBINE flour, cinnamon, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Increase speed to medium. Beat until well blended. Stir in oats, raisins and pecans. Drop by heaping tablespoonfuls onto prepared baking sheet.
  4. BAKE 10 to 13 minutes or until golden brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
  5. For smaller cookies, drop dough by heaping teaspoonfuls. Bake 8 to 10 minutes. Makes 4 to 5 dozen cookies.

Oatmeal Honey Cookies

oatmeal-honey-cookies

Cook Time: 12 Min

Yield: 3 Servings

Ingredients

  • 1 C. Crisco® Butter Flavor All-Vegetable Shortening
  • 1 C. firmly packed dark brown sugar
  • 1/2 C. honey
  • 1 large egg
  • 1 1/2 tsp. Spice Islands® Pure Vanilla Extract
  • 1 1/2 C. all-purpose flour
  • 1 tsp. Spice Islands® Ground Saigon Cinnamon
  • 1/2 tsp. Clabber Girl® Baking Soda
  • 1/2 tsp. salt
  • 3 C. McCann’s® Quick Cooking Rolled Irish Oats
  • 1 C. raisins
  • 1/2 C. coarsely chopped pecans

Directions

  1. HEAT oven to 350°F. Spray baking sheets with no-stick cooking spray like Baker’s Joy®.
  2. COMBINE shortening, brown sugar, honey, egg and vanilla in bowl of electric mixer. Beat at low speed until blended. Increase speed to medium. Beat until light and creamy.
  3. COMBINE flour, cinnamon, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Increase speed to medium. Beat until well blended. Stir in oats, raisins and pecans. Drop by heaping tablespoonfuls onto prepared baking sheet.
  4. BAKE 10 to 13 minutes or until golden brown. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.
  5. For smaller cookies, drop dough by heaping teaspoonfuls. Bake 8 to 10 minutes. Makes 4 to 5 dozen cookies.

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