Aside from pie and bacon, one of my favorite things is a plate of cookies. But seein' as there is going to be a huge sugar shortage I figured I should learn to bake with all this luscious honey our beez provided last summer. Cookies seemed like a good place to start.
I found this recipe for "Healthy Oatmeal Cookies" and gave it a whirl. They were delicious and using honey worked!
As indicated by the original author, the cookies were not a sweet as "normal cookies" but we really liked being able to taste the oaty goodness. And I don't mind having less "sweet."
I modified the recipe quite a bit tho. I tossed the idea of spices and raisins because, lets face it... the dough part of any cookie is really just a vehicle for chocolate and/or butterscotch chips. But I imagine this would be a great base recipe for cranberries, apple, dates, or whatever. I like the idea of using applesauce (instead of the oil) and this would make a good apple-y cookie.
My ingredient list ended up being:
1/2 cup whole wheat flour
1/2 cup all purpose
3 cups of old fashioned oats - NOT quick oats
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp sea salt (I liked the extra salt but my hubby did not)
a lot of chocolate chips
a lot of butterscotch chips
1/2 cup honey
1/2 cup butter (but next time I might use lard and butter.)
1 Tablespoon Molasses
1 tsp Vanilla
And I skipped chilling the dough. The additional oats made the dough the perfect consistency to scoop onto parchment paper and bake at 325* for about 8 minutes (in my oven). Then remove to a cooling rack.
I learned a couple things about cooking with honey. First, is that there is a scientific method to replace sugar with honey in any recipe. I just chucked that I did what looked right. Next, that the oven needs to be at a lower cooking temperature.
I'm going to take another run at making these again this next week. But this time I'll back off on the salt to 1/2 teaspoon and I may add 1/4 cup brown sugar to see if it improves the caramelization. And I'll try using some lard.
Now you are ready for the impending sugar crisis. Does everyone know that a lot of the sugar in the grocery store if from sugar beets and not sugar cane? If that doesn't ring your bell you can always check the label for sugar from cane - not beets. And be sure to support local honey. Apparently there has been some "honey-like-product" that comes into this country under dubious circumstances. A local producer is your best bet for real honey. Or just get your own beez and have fun like we do!
Now we just have to worry about the impending chocolate shortage. I have no idea how to solve that problem.