Ingredients
1 cup (250 mL) unsalted butter, soft 1 cup (250 mL) granulated sugar
1 cup (250 mL) light brown sugar 2 eggs (large) 2 tsp (10 mL) vanilla essence 2 tbsp (30 mL) honey 3¼ cups (810 mL) all-purpose flour
3 cups (750 mL) quick oats
1 tsp (5 mL) cinnamon
1½ tsp (7.5 mL) baking soda
½ tsp salt
Preparation
Preheat oven to 350F (177C) and line a cookie tray with parchment paper. Sift flour, cinnamon, baking soda, and salt together, then set aside. Add butter and both sugars to the bowl of the stand mixer and mix on high for 5 minutes until light and fluffy.
Switch the mixer speed to low and add eggs one at a time. Add vanilla and honey. Scrape the bowl to make sure the butter is all mixed in. Add the flour mixture on low speed until just incorporated. Add the oats and mix until just combined.
Using the ice cream/portion scoop, tray up 22 cookies (cookies should be 2 inches (5 cm) apart, do in batches). Flatten the cookies with the palm of your hand and bake for 10 minutes. Let cool on the tray for 5 minutes, then transfer to the cooling rack to cool completely.