Honey-Nut Oatmeal Drops

A sprinkling of sugar before they bake gives the cookies a sweet sparkle. A touch of honey makes them soft and chewy.

Honey-Nut Oatmeal Drops + enlarge image
1 users rated this recipe an average rating of 2.0
Yields:
about 60 cookies
Prep:
25 mins
Bake:
8 mins 350°F per batch
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Honey-Nut Oatmeal Drops

Ingredients
2 1/4
1
teaspoon baking soda
1/2
teaspoon salt
1
cup packed brown sugar
1/2
cup honey
2
eggs
2
teaspoons vanilla
2 1/2
cups quick-cooking rolled oats
3/4
cup chopped honey-roasted peanuts

Directions

  1. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper; set aside. In a medium bowl combine flour, baking soda, and salt; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar. Beat until combined, scraping sides of bowl occasionally. Beat in honey, eggs, and vanilla until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture, the oats, and peanuts.
  2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheets. Lightly sprinkle tops with granulated sugar. Bake for 8 to 10 minutes or until cookies are golden. Cool on cookie sheets for 2 minutes. Transfer cookies to wire racks; cool.

From the Test Kitchen

To Store:

Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

(Honey-Nut Oatmeal Drops)
    Per serving:
  • 90 kcal cal.,
  • 4 g fat
  • (2 g sat. fat,
  • 0 g polyunsaturated fat,
  • 1 g monounsatured fat),
  • 14 mg chol.,
  • 76 mg sodium,
  • 12 g carb.,
  • 1 g fiber,
  • 6 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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