Hearty Homestead Cookies

I have fond memories of my mom in the kitchen.  One of my favorites is her making cookies and having them ready to eat, hot out of the oven, when we got home from school.  The kitchen smelled like vanilla, butter, chocolate… absolute heaven to a 7-year-old.

These days, I enjoy making cookies for friends and family.  Nothing is better than seeing smiles and hearing, “yum” as the cookies disappear.  That truly satisfies my soul.  Now I know how my mom felt.

Here is one of my favorite cookie recipes that I have continued to tweak over the years:

Hearty Homestead Cookies

• 1 C. butter
• 1 C. white sugar
• 2/3 C. brown sugar (not packed)
• 1/3 C. honey
• 2 eggs
• 1 1/2 tsp. vanilla (for a splurge, I use vanilla paste)
• 2 tsp. baking soda
• 1/2 tsp. freshly grated nutmeg
• 1/2 tsp. sea salt
• 2 1/2 C. flour
• 2 C. old-fashioned oatmeal (do not use quick oatmeal)
• 11.5 oz of semi-sweet chocolate chips (or chunks)

Cream butter, sugars, and honey together until fluffy.  Next, beat in eggs, one at a time until fully incorporated then blend in vanilla.  Sprinkle in baking soda, nutmeg, and salt.  Mix in flour.  Dough will be sticky at this point.  Stir in oatmeal and chocolate chips/chunks.  You may need to stir by at this point as the cookie dough will be dense.

Place cookie dough in the refrigerator for 2 hours to chill.  Preheat oven to 325F.

Roll into balls about the size of a golf ball.  For ease, I use a scoop with a sweeper for uniform sized cookies.  Line a baking pan with a silicon baking sheet or parchment paper.  Place cookie balls  about space about 2″ apart from each other.   Bake for 12 – 15 minutes.  Do not over bake.  I generally pull the cookies out of the oven when they just begin to turn golden.  Place cookies on cooling rack.