These Oatmeal Honey Nut Cookies are a delightful twist on the classic oatmeal cookie, with a hint of honey sweetness and a satisfying crunch from mixed nuts. Perfect for a cozy afternoon treat or as a sweet snack, they offer a chewy texture with bursts of fruity flavor from raisins and apricots.
Butter provides a rich, creamy base and helps to create a soft texture. Brown sugar adds moisture and depth of flavor, while granulated sugar contributes sweetness and a slight crispness. Honey not only enhances the sweetness but also adds a unique aroma and helps to keep the cookies chewy. Eggs bind everything together, and vanilla extract adds a touch of warmth. Flour acts as the structure, while baking soda gives the cookies their rise. A pinch of salt balances the flavors, and cinnamon adds a hint of spice. Rolled oats bring heartiness and a chewy texture. Mixed nuts like walnuts, pecans, and almonds introduce crunch, and the combination of raisins and dried apricots offers a delightful fruity contrast.
These cookies pair wonderfully with a glass of cold milk or a warm cup of spiced tea. They also make a lovely addition to a holiday cookie platter or as a thoughtful homemade gift wrapped in decorative tins or bags.
First, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking. In a large mixing bowl, cream together the softened butter, brown sugar, granulated sugar, and honey until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the vanilla extract until the wet mixture is smooth and well-combined. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. This step helps to evenly distribute the leavening agent and spices.
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Avoid over-mixing, as this can make the cookies tough. Stir in the oats, mixed nuts, raisins, and dried apricots until they are evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look slightly underdone, but they will set as they cool.
Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This cooling time helps them firm up and develop their chewy texture.
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