Honey Oatmeal Cookies

• porsjoner: 3-tablespoon portions
• total tid: 14 minutes

Ingredienser

I took my honey oatmeal cookies that you guys already loved and gave them a Rosh Hashanah upgrade with a cinnamon oat crumb topping and honey glaze. They are SO good.

Save this one for your Rosh Hashanah baking! 🍎🍯

Honey Oatmeal Crumb Cookies

Cookies

3/4 cup neutral oil

3/4 cup sugar

1 egg

1/2 cup honey

1 tsp vanilla

1 3/4 cups all-purpose flour

1 1/2 cups rolled oats

1 tsp baking powder

1 tsp cinnamon

1/2 tsp kosher salt

Crumb Topping

1/2 cup all-purpose flour

1/3 cup brown sugar

1/4 cup rolled oats

1/2 tsp cinnamon

Pinch of salt

1/4 cup neutral oil

Honey Glaze

1/2 cup confectioners’ sugar

1 tbsp honey

2-3 tsp water

Pinch of salt

Fremgangsmåte

Preheat oven to 350°F.

In a large bowl, whisk together oil, sugar, egg, honey and vanilla until smooth.

Add flour, oats, baking powder, cinnamon and salt. Mix until just combined.

To make the crumb topping, combine flour, brown sugar, oats, cinnamon and salt. Add oil and mix until chunky crumbs form.

Scoop the cookie dough into approximately 3-tablespoon portions and place on a parchment-lined baking sheet, leaving room between each cookie. Slightly flatten the tops, then generously press the crumb topping onto each cookie.

Bake for 13-15 minutes, until the edges are set and the centers are still soft. Allow to cool completely.

For the glaze, whisk together confectioners’ sugar, honey, 1 teaspoon water and a pinch of salt. Add a little more water as needed until you have a thin drizzle consistency.

Drizzle over the cooled cookies and allow the glaze to set.

Make ahead: These freeze really well! For best results, freeze the baked, completely cooled cookies before adding the glaze. Store in an airtight container with parchment between the layers. Thaw at room temperature and glaze before serving.

Save this recipe and send it to someone who needs to add these to their Rosh Hashana baking list. 🍯🍎