Honey Nut Cookies Recipes

HONEY NUT COOKIE BARS

Steps:

• Cream together the butter and brown sugar.
• Mix in the flour until fully incorporated.
• Press into the bottom of a 9×13 inch, parchment paper lined baking pan.
• Bake at 350 degrees F for 20 minutes.
• In a medium sized saucepan combine the butter brown sugar honey and whipping cream.
• Bring to a gentle boil and simmer for only a minute or two before stirring in the almonds and pecans.
• As soon as the bottom has baked for 20 minutes, pull it out of the oven and spread the topping evenly over the base and return to the oven for an additional 20 minutes. Careful not to over bake these or the caramel top will go brittle and not chewy. If you have a candy thermometer you can test the top layer to ensure that it is somewhere between 245 to 250 degrees F when fully baked.
• Cool completely the pan on a wire rack.
• Drizzle the tops with the melted chocolate if you choose. These are exceptionally good without the chocolate too.

SOFT HONEY COOKIES

Steps:

• In a small bowl, beat sugar and oil until blended. Beat in egg; beat in honey and vanilla. Combine flour, baking powder, cinnamon and salt; gradually add to sugar mixture and mix well (dough will be stiff). Cover and refrigerate for at least 2 hours., Preheat oven to 350°. Drop dough by tablespoonfuls 2 in. apart onto a greased baking sheet. Bake until bottoms are lightly browned, 8-10 minutes. Cool for 1 minute before removing from pan to a wire rack. Store in an airtight container.

HONEY NUT CHEERIOS COOKIES

Steps:

• 1. Cream butter with sugars, vanilla and eggs.
• 2. Blend in flour, baking soda, baking powder and salt.
• 3. Mix in oats, Cheerios, walnuts and coconut.
• 4. Drop by spoonfuls onto an ungreased cookie sheet and bake at 350 degrees for 12-15 minutes.

HONEY NUT COOKIES

Steps:

• Combine first 4 ingredients and mix well.
• Combine next 4 ingredients and add to honey butter mixture.
• Add the raisins and chopped walnuts.
• Bake at 350 degree F for 12-15 minutes or until just lightly golden brown. (The original recipe called for them to be baked 10-12 minutes but I cooked them longer because they didn't seem to be done enough.) They will turn out soft.

SOFT, CHEWY ROSH HASHANAH HONEY-WALNUT COOKIES

Steps:

• In a bowl, whisk together the flour, baking soda, salt, and cinnamon; mix in the walnuts.
• In a separate large bowl, beat the butter and brown sugar together with an electric mixer until fluffy; stir in the honey, vanilla extract, and egg until thoroughly combined. Mix the flour mixture into the wet ingredients just until well combined (don't overmix), and chill the dough for at least 1 hour or overnight.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper.
• Scoop up about 1 tablespoon of dough per cookie, and roll into a ball; place onto the prepared baking sheets.
• Bake until the cookies are just puffy (or a little bit flat in the middle for a gooey texture), 8 to 10 minutes. Allow the cookies to cool on baking sheets for about 5 minutes before removing them to finish cooling on racks.