One-Pot Honey-Oatmeal Drop Cookies
40 to 45 cookies
- 1 1/2 cups (3 sticks) unsalted butter, cut into chunks
- 1 2/3 cups packed C&H® Dark Brown Sugar
- 1/3 cup clover honey or other mild honey
- 1/4 teaspoon regular table salt or 3/4 teaspoon coarse crystal salt, divided
- 4 cups old-fashioned rolled oats (not quick-cooking)
- 1 1/2 teaspoons baking powder
- 1 3/4 cups unbleached all-purpose white flour
Preheat to 325°F; position rack in middle of oven. Generously grease several large baking sheets or coat with nonstick cooking spray.
In a very large saucepan or pot, melt butter until fluid over medium heat, stirring. Remove from heat. Stir sugar, honey and salt into butter. If using regular table salt, add it all; if using coarse crystal salt, add 1/8 teaspoon; reserve the remainder for garnishing the cookies. Continue stirring mixture, mashing out any lumps of sugar until completely smooth. Thoroughly stir in oats and baking powder. Let dough stand until cooled slightly.
Stir flour into dough until evenly incorporated. Let it stand to firm up for 5 to 10 minutes.
Using soup spoons or a 1 1/2-inch diameter ice cream scoop, scoop up the dough and drop in even 1 1/2-inch mounds, spacing 2 inches apart. Pat down mounds into 2-inch rounds. If garnishing with coarse salt, add a few crystals to the cookie tops.
Bake (middle rack) one sheet at a time for 10 to 13 minutes, or until cookies are brown at the edges and lightly tinged on top; watch carefully, as they may brown very rapidly at the end. Transfer the baking sheets to wire racks. Let cookies firm up for about 2 minutes. Using a wide spatula, transfer cookies to wire racks. Let cool completely.
Cookies may be stored, airtight, for up to 1 week. They can be frozen, airtight, for up to 1 month.
Featured by Simply Sensational Cookies, © 2013 by Nancy Baggett. Published by John Wiley & Sons, Inc., Hoboken, New Jersey.