Peanut Butter and Honey Oatmeal Cookies
Chewy drop cookies made with peanut butter, honey, oats, whole wheat flour and golden raisins, sweetened with both honey and sugar.
Directions
- In a large bowl, beat peanut butter, honey and sugar with an electric mixer until creamy. Add egg white, milk, oil and vanilla; mix well. Combine oats, flour and baking soda and add to the peanut butter mixture. Mix well. Stir in raisins and peanuts. Cover and chill at least 30 minutes.
- Heat over to 375 degrees. Remove refrigerated dough and drop rounded tablespoonfuls onto ungreased cookie sheets. Bake 7 to 9 minutes or until light golden brown. Remove to a wire rack and cool completely. Store tightly covered at room temperature or wrap airtight and freeze.
- Recipe note: If using old fashioned oats, add 2 tablespoons of flour.
- In a large bowl, beat the peanut butter, honey and sugar with an electric mixer until creamy.
- Add the egg whites (or egg), milk, oil and vanilla; mix well.
- Combine the oats, flour and baking soda, then add to the peanut butter mixture and mix well.
- Stir in the raisins and peanuts.
- Cover and chill at least 30 minutes.
- Heat the oven to 375 degrees. Remove the refrigerated dough and drop rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 7 to 9 minutes or until light golden brown.
- Remove to a wire rack and cool completely. Store tightly covered at room temperature, or wrap airtight and freeze.
- Note: If using old fashioned oats, add 2 tablespoons of flour.
Goes well with
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