A chewy oat cookie spiked with honey and cinnamon

ALISON LADMAN

Looking for classic, comforting flavors in a chewy, soft cookie? This is your cookie. We took a basic oat drop-style cookie and added the comforting, holiday flavors of cinnamon and honey. These cookies beg to go with tea, hot cocoa or even milk left for Santa on Christmas Eve.

Want more bang for your buck? Try adding dried fruit and nuts, too. Golden raisins and peanuts would be a great combination.

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CINNAMON-HONEY OAT DROP COOKIES

Start to finish: 30 minutes

Makes 36 cookies

1 cup (2 sticks) unsalted butter, room temperature

1 cup packed brown sugar

1/2 cup honey

1 teaspoon vanilla extract

4 eggs

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons cinnamon, divided

2 1/2 cups old fashioned oats

1/4 cup granulated sugar

Heat the oven to 350 F. Line 2 baking sheets with parchment paper.

In a medium bowl, use an electric mixer to beat together the butter, brown sugar, honey and vanilla. With the mixer running, add the eggs, one at a time, scraping the bowl in between additions.

Stir in the flour, baking soda, salt and 1 teaspoon of the cinnamon. Stir in the oats.

Scoop by the tablespoonful onto the prepared baking sheets, leaving 2 inches between each cookie. Using a slightly moistened hand, flatten the cookies until 1/2 inch thick.

In a small bowl, stir together the granulated sugar and remaining 1/2 teaspoon of cinnamon. Sprinkle lightly over the top of each cookie.

Bake for 8 to 10 minutes, or until no longer glossy and just starting to turn golden brown at the edges. Let cool on the pan for 10 minutes, then transfer to a rack to cool completely. Store in an airtight container at room temperature for up to a week.

Nutrition information per cookie: 140 calories; 50 calories from fat (36 percent of total calories); 6 g fat (3.5 g saturated; 0 g trans fats); 35 mg cholesterol; 21 g carbohydrate; 1 g fiber; 11 g sugar; 2 g protein; 70 mg sodium.