I am not only supporting the Unprocessed October Challenge, but it is also National Cookie Month 🙂
Makes about 2 dozen cookies.
1/2 cup Unsalted Butter, browned
1/2 cup Light Olive Oil
1/2 cup Honey
1/2 cup Pure Maple Syrup
2 cups Whole Wheat Flour
3 cups Oatmeal
1/2 tsp. Sea Salt
2 Tbsp. Cinnamon
1/2 tsp. Nutmeg
1 cup Raisins (optional)
1 cup Toasted Pecans or Walnuts (optional)
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.
Bake for 17-20 minutes, or until golden brown.
Devour while still warm. Enjoy!
Replace the raisins with dried cranberries and orange zest for another great flavor combination!
*recipe from http://www.eatingrules.com/2010/10/oatmeal-maple-spice-cookies/ AND candy corn is not allowed in the unprocessed challenge 🙂 (I just can’t deprive my kids of the corn!)