Sheet Pan Orange Apricot Drumsticks
In this easy sheet-pan dinner, a sweet-and-savory glaze and a colorful medley of vegetables transform ordinary drumsticks into a satisfying meal.
Read MoreOat Honey Cookies
Drescription
This recipe was the result of an intense cookie desire one late night in college. Lacking both white and brown sugar, and with only the dregs of a box of turbinado sugar, I made do with what I had and was pleasantly surprised by how tasty and addictive these were! Since that first batch, I've refined the recipe a bit. These cookies are wholesome, but still a treat. They're great with a cup of tea or coffee in the afternoon.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups quick cooking oatmeal
- 1 teaspoon flaky sea salt (or 1/2 teaspoon table salt)
- 1/2 teaspoon baking powder
- 3/4 cup turbinado sugar
- 1/3 cup honey
- 12 tablespoons unsalted butter (melted and cooled)
- 1 egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Directions
- Whisk together flour, oatmeal, salt, and baking powder in a medium bowl.
- In a separate large bowl, whisk together the sugar, honey, melted butter, egg, egg yolk, and vanilla and almond extract until smooth.
- Stir the dry ingredients into the wet ingredients until thoroughly combined. Cover cookie dough with plastic wrap and set aside for about half an hour (so that the oats can absorb moisture from the dough). Meanwhile, heat the oven to 325º F.
- Scoop dough into walnut-sized balls (I use a small cookie/ice cream scoop) and bake for about 12 minutes, or until the edges are barely browned and the center of the cookies are cooked through.
