Using chestnut honey (great with gorgonzola and walnuts by the way) – I made some delicious homemade oatmeal /muesli cookies with it just now. Itching for some healthy version of a cookie – oats and muesli, I thought why not combine the 2. The original recipe was taken from Joy of Baking, with only oats, nuts and dried fruits, without the honey. As it progressed, I tweaked it further , adding the chestnut honey to the mix amongst other things. The cookies are chewy and soft, almost similar to a muesli bar. For those who prefer their cookies a little more ‘dry’/crunchy – here is a good recipe from Joy of Baking.
- ¾ cup unsalted butter, room temperature
- ½ cup light brown sugar
- ½ cup chestnut honey ( I like chestnut honey as it has a slightly bitter aftertaste to it)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cup all purpose flour
- 3/4 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats (OR half oats and half coarse muesli mix*)
- 1 cup dried cranberries, cherries, or raisins
*if using muesli mix that contains raisins or other dried sweet fruits, I’d half the quantities of dried fruits called for here.
Preheat oven to 350 degrees F (180 degrees C) and toast nuts (if using nuts – ½ cup) for 8-10 minutes until lightly browned and fragrant. Let cool and then chop them into pieces. Set aside. Mix the muesli/oats with the honey + 1 tbp of butter in a saucepan on low fire for about 3 minues, stir until well coated. Otherwise it is hard to mix due to the thick consistency of the honey , the heat helps to liquidify the honey somewhat. leave aside to cool. Line 2 baking sheets with parchment paper.
Cream the soft butter , sugar , egg and vanilla extract until creamy and smooth (about 3 minutes). In a separate bowl, toss together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Stir in the nuts, oats or muesli/honey mix, and dried fruits.
For large cookies, you can use an ice cream scoop and space the cookies about 2 inches (5 cm) apart on the baking sheet. Then wet your hand and flatten the cookies slightly with your palm so they are about 1/2 inch (1.25 cm) thick. I normally just drop them using teaspoons. Bake the cookies for 15-18 minutes at 350 degrees F (180 degrees C), or until golden brown. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
Makes about 20 – 24 large cookies
Yumm with my cup of tea right now. Hmm I wonder what my husband is going to say when he gets back from work later – “oh no – more cookies!!!”