With all the honey around my house, I thought a cookie with honey as a main ingredient would be a good choice. Fortunately, I was able to turn to my trusty Pooh Cook Book, by Virginia Ellison (1969), because as everyone knows, Winnie-the-Pooh is the king of honey!
I think this cookbook was my very first cookbook – I remember making Honey Toffee Pennies when I was a young girl. The book is divided up into Breakfasts; Smackerels, Elevenses and Teas; Provisions for Picnics and Expotitions; Lunches and Suppers; Dessert and Party Recipes; Christmas Specialities; and Honey Sauces. And as the author, Virginia Ellison, writes in the introduction, these recipes are meant to be interchanged between meals. She encourages Poohanpiglet pancakes for lunch. My kind of cookbook author.
Honey Oatmeal Cookies were the inspiration for my recipe today, and I adapted the recipe to make a larger quantity and a little crispier over all. This recipe would be great with chocolate chips, raisins or cranberries in place of, or addition to, the chopped walnuts.
Honey Oatmeal Walnut Cookies
- 1/2 cup (1 stick) of unsalted butter, at room temperature
- 1 cup of packed brown sugar
- 1/2 cup honey
- 2 capfuls vanilla
- 2 eggs
- 2 cups all-purpose flour
- 1 cup oats
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup chopped walnuts
Preheat oven to 350F.
Cream butter and brown sugar together. Mix in honey and vanilla. Add eggs one at a time and beat well.
Mix flour, oats, baking soda and salt together. Add to sugar mixture. Mix well. Add in nuts.
Using your 1 1/2″ cookie scoop, drop cookies onto parchment lined cookie sheets. Bake 12-15 minutes, until lightly golden.