Replace the raisins with dried cranberries and orange zest for another great flavor combination!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Dessert
Cuisine: American
Servings: 24servings
Author: Kristin Smith
Ingredients
1/2cupUnsalted Butterbrowned
1/2cupLight Olive Oil
1/2cupHoney
1/2cupPure Maple Syrup
2Eggs
2cupsWhole Wheat Flour
3cupsOatmeal
1/2teaspoonSea Salt
2tablespoonsCinnamon
1/2teaspoonNutmeg
1cupRaisinsoptional
1cupToasted Pecans or Walnutsoptional
Instructions
To brown butter: Put butter in a small sauce pan over medium high heat. Once butter has melted, continuously stir until you see it turn a caramel color. This generally takes 1-1/2 to 2 minutes. Do not stop stirring or the butter solids will burn. The browned butter will add a nice depth of flavor to your cookies. Remove from heat and allow to cool.
In a large bowl, mix cooled butter, olive oil, honey and maple syrup until well combined. Add eggs one at a time and beat until combined.
In a medium bowl, combine flour, oatmeal, sea salt, cinnamon and nutmeg. Gradually add the dry ingredients to the butter mixture until all combined.
If desired, mix in raisins and/or nuts.
Allow dough to chill in the refrigerator for at least one hour and up to 24 hours.
Note: The chilling step is important. These cookies will not hold their shape very well if baked before the dough is chilled.
Preheat oven to 325°F (lower than most cookie recipes due to the honey, which can burn more easily)
Scoop out cookies with a small ice cream scoop. Do not flatten the cookies. Because there is no baking powder in this recipe, this will help keep them from completely flattening out.