Oatmeal Honey Cookies
Just in time for Rosh Hashana, a recipe that uses honey as one of its main ingredients. These oatmeal cookies are soft, mildly sweet and full of oat flavor. They capture the essence of autumn, and are a nice addition to your new year's table. There is no dairy in this recipe (butter makes the cookies much too soft) so they are fine with meat or dairy meals. Bake them with or without nuts; they are good either way.
Oatmeal Honey Cookies
1 1/2 c. all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 tsp. cinnamon
2/3 c. vegetable shortening
1 c. packed dark brown sugar
1/3 c honey
1 tsp. vanilla extract
2 eggs
2 1/2 c. quick cooking rolled oats
(optional) 2 c. chopped pecans or walnuts
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
Melt the vegetable shortening in a microwave-safe bowl, and pour into the bowl of a stand mixer. Add the brown sugar, honey and vanilla. Using the hard paddle blade, mix together until sugar has dissolved into the melted shortening. Allow to stand at room temperature for about 5 minutes; the shortening will begin to firm.
Alternate addition of the dry ingredients with the eggs, beating after each addition. Fold in nuts, if desired. Cover dough with plastic wrap and chill for 30 minutes; dough will be very sticky.
Preheat oven to 350F degrees. Using a cookie scoop or tablespoon, drop dough about 2 inches apart on parchment-lined baking sheets. Bake for 10 - 12 minutes, or until the edges are lightly golden.
Immediately slide parchment onto wire cooling racks; allow to cool for 5 minutes, then slide cookies off parchment and onto cooling racks to cool completely. Makes 30 - 36 cookies, depending on the scoop size.
