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Oatmeal Cookies Recipe

Oatmeal Cookies: Preheat your oven to 350 degrees F (180 degrees C) and line two baking sheets with parchment paper. 

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until creamy and smooth (about 1-2 minutes). Add the egg, honey, and vanilla extract and beat to combine. In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Add the flour mixture to the creamed mixture and beat until incorporated. Then stir in the rolled oats, nuts, raisins, and chocolate chips. 

For large cookies, use 1/4 cup (55 grams) of batter (I like to use an ice cream scoop to form the cookies) and space the cookies about 3 inches (7.5 cm) apart on the baking sheet. Then lightly wet your hand and flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick. Bake the cookies for about 12 - 14 minutes or until golden brown around the edges but still soft and look a little wet in the center. Remove from oven and place the baking sheet on a wire rack. Let the cookies cool a few minutes on the baking sheet so they firm up, before transferring them to a wire rack to finish cooling.

Makes about 20 large cookies

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Oatmeal Cookies:

3/4 cup (170 grams) unsalted butter, at room temperature

1 cup (200 grams) light brown sugar, firmly packed

1 large (50 grams) egg, at room temperature

1 tablespoon honey (optional)

1 teaspoon (4 grams) pure vanilla extract

3/4 cup (95 grams) all purpose flour

1/2 teaspoon (2 grams) baking soda

1/2 teaspoon (2 grams) salt

1/2 teaspoon ground cinnamon

3 cups (260 grams) old-fashioned rolled oats

1 cup (120 grams) walnuts or pecans, coarsely chopped

1/2 cup (75 grams) raisins, currants, dried cranberries or cherries

1/2 cup (85 grams) white or semi sweet chocolate chips