Yield: 24 Cookies
Prep Time: 10 Minutes
Total Time: 20 Minutes, plus time to chill
- ½ cup unsalted butter, softened
- ½ cup Nate’s 100% Pure Honey
- ¼ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups old fashioned oats, pulverized
- 1 cup all purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup semi-sweet chocolate chips
Directions
Preheat oven to 350°F. Line cookie sheets with baking mats or parchment paper. Cream together butter, honey and brown sugar in the bowl of a mixer. Add in egg and vanilla extract, and beat until creamy.
In a bowl, whisk together oats, flour, baking soda and salt. Add dry ingredients to wet ingredients, and stir to combine. Stir in chocolate chips. Chill for 2 hours or overnight for even more flavor.
Using a 2-tablespoon cookie scoop, scoop out the dough onto prepared cookie sheets. Bake for 10-12 minutes or until edges start to turn golden brown. Centers will appear slightly under cooked. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely. Store leftovers in an airtight container.
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