COOKIES
Makes 4 dozen
1 ½ cups butter, softened
¾ cup packed brown sugar
¾ cup honey
2 large eggs, room temperature
2 teaspoons vanilla
4 ½ cups flour, spooned and leveled
1 ½ teaspoons baking soda
1 teaspoon salt
1 8oz package heath toffee bits
1 cup semi-sweet chocolate chips
1. In a large bowl combine butter & sugar until fluffy. At a medium speed beat the eggs, one at a time – beating well after each addition. Add in vanilla.
2. In a medium sized bowl whisk together flour, baking soda, and baking powder. Gradually add to butter mixture, beat until combined. Fold in heath toffee bits and chocolate chips. Refrigerate at a minimum of 2 hours or overnight.
3. Preheat oven to 350 degrees. Line baking sheets with parchment paper, or lightly spray with non-stick cooking spray. Scoop cookie dough with a large scoop onto prepared sheets. Bake for 9 minutes, then swap sheets top to bottom. Bake for an additional 4-5 minutes. Cool on baking sheet for 5 minutes, before removing onto a wire rack to finish cooling. Make sure they are completely cool before eating. Store in an air-tight container. Stays fresh for about 5 days, or you can freeze for longer enjoyment!
Makes 3 dozen
1 ½ butter melted
1 ½ cup brown sugar
½ cup honey
3 ½ cup flour – spooned & leveled
1 ½ teaspoon baking soda
1 teaspoon salt
2 eggs – room temperature-slightly beaten
1. Cool and melt the butter over low heat until there’s a nice rich brown color. Remove from heat, then add brown sugar and honey. Mix well until combined. Cool slightly, add in 2 slightly beaten eggs.
2. In a separate bowl whisk together flour, baking soda, salt. Blend the flour mixture into butter mixture until combined. Cover and refrigerate for at least 2 hours. Remove cookie dough from refrigerator. Preheat oven to 350 degrees. Scoop cookie dough with small cookie scoop onto parchment lined baking sheet. Bake at 350 degrees for 9 minutes, remove from oven, and bang cooking sheet on the counter if cookies need an extra help to flatten. Bake an about 2-3 minutes longer or until just done, but still gooey. Let cool on cookie sheet for 5 minutes before transferring to a wire rack to cool.
3. When cookies have cooled, place in an air-tight container to store. Stays fresh up to 5 days in proper storage.
Makes 4 dozen
1 cup softened butter
1 cup brown sugar
1 cup raw honey
2 eggs
2 teaspoon vanilla
2 ½ cups flour spooned & leveled
2 ½ cups blended whole rolled oats spooned & leveled
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 cup semi sweet chocolate chips
2 cups premium dark chocolate coated raisins
1. Cream together softened butter, and brown sugar. Add in honey, eggs, and vanilla.
2. To make blended oats, measure out 2.5 cups of whole rolled oats, and pulse/blend in a food processor or blender to make oat flour. In a separate bowl combine by whisking together flour, blended whole rolled oats, baking soda, baking powder, salt, and cinnamon.
3. Slowly add dry ingredients to wet mix until blended. Fold in semi sweet chocolate chips, and dark chocolate covered raisins. Cover and chill for 2 hours or overnight.
4. Preheat oven to 375 degrees. Line baking sheets with parchment paper, or grease sheets with non-stick cooking spray. Scoop cookie dough with large cookie scoop 2-3” apart. Bake at 375 degrees for 10-12 minutes or until edges lightly browned. Remove from oven- let cool on baking sheet for 5 minutes before transferring to wire rack. Cool Completely. Store cookies in an air-tight container to keep fresh for 5 days.
Want to learn more about Honey Bakes?
Learn more below!