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    Homemade Hobnob Cookies

    30 items

    servings

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    total time
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    Ingredients

    1½ cups all-purpose flour

    1½ cups old-fashioned oats

    1½ teaspoons baking soda

    1½ teaspoons kosher salt

    1 cup (2 sticks) unsalted butter, room temperature

    1 cup sugar

    2 tablespoons whole milk

    2 teaspoons honey

    Directions

    Preheat oven to 300°. Whisk flour, oats, baking soda, and salt in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 3 minutes. Beat in milk and honey. Turn off mixer and add dry ingredients; mix in with a rubber spatula.

    Spoon heaping tablespoonfuls of dough onto 2 parchment-lined baking sheets, pressing down lightly to flatten and spacing 1½" apart. Bake cookies until golden brown, 25–30 minutes (they will crisp up more as they cool). Transfer baking sheets to a wire rack and let cool.

    Do Ahead: Cookies can be baked 1 week ahead. Store airtight at room temperature.

    30 items

    servings

    -

    total time
    Start Cooking

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    Ingredients

    1½ cups all-purpose flour

    1½ cups old-fashioned oats

    1½ teaspoons baking soda

    1½ teaspoons kosher salt

    1 cup (2 sticks) unsalted butter, room temperature

    1 cup sugar

    2 tablespoons whole milk

    2 teaspoons honey

    Directions

    1

    Preheat oven to 300°. Whisk flour, oats, baking soda, and salt in a medium bowl to combine. Using an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 3 minutes. Beat in milk and honey. Turn off mixer and add dry ingredients; mix in with a rubber spatula.

    2

    Spoon heaping tablespoonfuls of dough onto 2 parchment-lined baking sheets, pressing down lightly to flatten and spacing 1½" apart. Bake cookies until golden brown, 25–30 minutes (they will crisp up more as they cool). Transfer baking sheets to a wire rack and let cool.

    3

    Do Ahead: Cookies can be baked 1 week ahead. Store airtight at room temperature.