Soft and Chewy Oatmeal Cookies

If you've been following my blog this whole time, then you'll know that Dr. Sweetpea loves loves LOVES Oatmeal Chocolate Chip Cookies. Whenever I say I'm in a mood to bake, he'll always request Oatmeal Chocolate Chip Cookies. This brings me to my next point, I hoard all sorts of OCC recipes just so I can try new ones out because Dr. Sweetpea loves them. I came across this recipe a few weeks ago and it was a massive hit. The cookies were soft, chewy, and absolutely addicting!

Soft and Chewy Oatmeal Chocolate Chip Cookies

(Source: justsotasty.com)

1 1/3 cup all-purpose flour

3/4 teaspoon baking soda

1/2 to 1 teaspoon cinnamon ,to taste

1/4 teaspoon salt

3/4 cup unsalted butter ,melted and cooled to room temperature

3/4 cup packed brown sugar

1/2 cup granulated sugar

1 tablespoon honey

1 tablespoon vanilla

1 large egg

2 1/4 cups old-fashioned oats

1 1/4 cup chocolate chips , your favorite kind

1/2 cup chopped walnuts , optional but recommended

In a large bowl whisk together the flour, cinnamon, baking soda & salt. In a separate bowl beat together the melted butter and sugars using an electric mixer. Add in the honey, vanilla and egg and continue beating until combined. Turn the mixer down to low and beat in the flour mixer until almost combined. Add in the oats and beat on medium speed until combined. Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts. Form the dough into balls of about 1/4 cup . Flatten slightly, set on a plate and cover with clingfilm. Refrigerate for at least 2 hours. When you're ready to bake, preheat the oven to 350F degrees. Line your baking sheets with parchment paper or a silicone baking mat and place the cookies at least 2 inches apart. Bake for 12-14 minutes until the tops of the cookies look almost set. Remove from the oven and dot the tops of the cookies with the remaining 1/4 cup of chocolate chips. Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.