Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (softened)
  • 1 cup dark brown sugar
  • 1 cup granulated sugar
  • 2 eggs + 1 egg yolk
  • 1/4 cup honey
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 3 cups rolled oats (not quick cooking oats or instant oats)
  • 1 cup semi-sweet chocolate chips

Instruction

  • Preheat oven to 350 °F and line baking sheets with parchment paper or silicone baking mats. Set aside.
  • In a large bowl, whisk together flours, salt, baking powder, nutmeg, and cinnamon. Set aside.
  • In the bowl of a stand mixer (or a large bowl using a hand mixer), cream together butter and sugars until light and fluffy. Add in the eggs, one at a time, and then the egg yolk. Once incorporated, add the honey and vanilla extract and beat until combined.
  • Gently add half the flour mixture to the bowl, beat until partially incorporated, then add the remaining flour mixture.
  • Add the rolled oats to the bowl and mix until incorporated. At this point, if you're using a hand mixer, it might be too thick for the beaters to beat all of it so you'll have to transfer to hand mixing with a wooden spoon or spatula.
  • Gently fold in the chocolate chips with a spatula.
  • Using a large cookie scoop (or 4 tbsp. of dough), place cookie dough onto prepared baking sheets and bake for 18-20 minutes. The cookies will look soft and undone, but remove them between 18-20 minutes. They continue to cook as they cool and you do not want these to be overcooked as they will be too hard and crispy with little to no chew.
  • Let cool on cookie sheet for 10 minutes then transfer to a wire cooling rack to cool completely.
  • Store in an airtight container for up to 5 days.