Desserts · Snacks

Honey Oatmeal Cookies from The Winnie-the-Pooh Cookbook!

Last year I joined an online book club, the kind where you agree to buy a certain number of books by a certain date. I had a paycheck and a boring Friday night, so I went online cookbook shopping. I snagged four awesome cookbooks for a very agreeable price and I was practically twitching with excitement for the books to arrive (I really, really like cookbooks). There was one in particular that I wanted to read first: 

The Winnie-the-Pooh Cookbook by Virginia H. Ellison
It’s an adorable cookbook filled with recipes inspired by Winnie-the-Pooh stories. The recipes are lovely smackerels, snacks and little-somethings to fill your belly with. As I flipped through this book for the first time, I was caught by a recipe titled Honey Oatmeal Cookies. It sounded so simple and sweet that I had to make it. The cookies ended up being a smashing hit, I think I made four batches of these in August alone.

I decided to bring them back for this summer. When I was looking for a cookie recipe to use this morning, the early sunlight caught on this book and I couldn’t refuse its cuteness. 

I put butter, some vegetable oil, brown sugar, honey, water, and an egg together in my mixer. I actually added a good splash of vanilla in as well, but that isn’t part of the original recipe.
I mixed it around for a few minutes…
…and then I put baking soda, salt and flour together in a separate bowl. 
Then I added the rolled oats…
…and stirred them into the dry ingredients.
I added the dry mixture to the wet batter in two parts, mixing around after each addition.
Then came the good stuff! I love filling this cookie dough with different ingredients like dried fruit, different chocolate chips and lots of nuts! In his batch, I added chopped peanuts and pecans, semisweet and white chocolate chips.
When I was ready to put them in the oven, I used a cookie scoop to get the dough for each cookie, and then I used my hands to shape the cookies, like I did with the M&M Oatmeal Cookies recipe. Although, with this batch I didn’t put them in the refrigerator to set, I was able to shape them immediately. I put the cookies onto an aluminum-lined cookie sheet, and into the 350 degree oven for 15 minutes…
…and pulled them out when the bottoms were just a little brown, and the cookies’ edges were almost golden.
I mentioned a while ago that my apartment heats up very easily, and in the summer when I try to bake something, the apartment gets unbearably hot. So, when I was at Meijer a few weeks ago, I bought this cool little fan. It’s been doing a pretty good job so far…
…not only does it cool me down, it also is does an excellent job of cooling…COOKIES…
After about 5 minutes of sitting in front of the fan, the cookies were the perfect temperature to be eaten. The chocolate chips were still warm, and the cookies were very moist. I loved the texture of the oats, nuts and melted chocolate in the cookies.
These little smackerels will be perfect for feeding the crowd of people that are bound to show up in my apartment tonight with rumblies in their tumblies, and I’m sure that like last summer, I’m going to be baking these cookies a lot…

Recipe for Honey Oatmeal Cookies from The Winnie-the-Pooh Cookbook by Virginia H. Ellison

2 tablespoons butter or margarine, at room temperature
1 tablespoon vegetable oil
1/2 cup brown sugar
1/4 cup honey
1 egg
1 tablespoon water
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cup rolled oats
1/2 cup all-purpose flour, sifted (I actually used 1 1/2 cups of flour, because it makes bigger and sturdier cookies)
vanilla – optional

Preheat oven to 350 degrees. Blend the butter, vegetable oil, brown sugar, honey, egg, and water thoroughly. (I used a mixer and added vanilla at this stage). Combine the flour, salt,  and baking soda. Add the rolled oats. Stir and blend the oat mixture with the liquid mixture. Add additions like chocolate chips, nuts, fruits, etc.. Drop the dough by the heaping teaspoon (I used a tablespoon of dough and my hands to shape the cookies) onto prepared cookie sheets. Bake for 12-15 minutes and remove with a spatula to cool on a wire rack or foil.



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