Kathy Snyder, proprietor of the Honey Bee Café in Sugarcreek, Ohio, shares the recipe for one of her most popular offerings.
Posted in , May 26, 2015
Kathy named her café the Honey Bee as a tribute to her father, who kept bees, and she put together a menu that features a number of items for which locally sourced honey is a primary ingredient.
|½ c. butter or margarine, softened||1 c. whole-wheat flour|
|½ c. sugar||¼ tsp. salt|
|½ c. honey||1 tsp. ground cinnamon|
|1 large egg||½ tsp. baking soda|
|1 tsp. vanilla extract||1 c. raisins or chocolate or butterscotch chips|
|1 ½ c. quick-cooking rolled oats|
1. Preheat oven to 350°F. In medium bowl, beat butter with sugar until thoroughly blended. Add honey. Mix in egg and vanilla until smooth.
2. In separate bowl, stir together oats, flour, salt, cinnamon and baking soda; blend into honey mixture. Stir in raisins or chips.
3. Drop dough by rounded tablespoonful onto greased baking sheet. Bake 12 to 14 minutes, until cookies are golden brown.
4. Remove from oven and cool 2 to 3 minutes before removing from baking sheet to wire rack.
Makes 24 cookies.
Nutritional Information: Calories: 140; Fat: 4.5g; Cholesterol: 20mg; Sodium: 55mg; Total Carbohydrates: 23g; Dietary Fiber: 2g; Sugars: 14g; Protein: 2g.
Did you enjoy this story? Subscribe to Guideposts magazine.