Ingredients
1 cup shortening
1 cup white sugar
1/2 cup brown sugar
1/2 cup honey
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup rolled oats
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preheat oven to 350 degrees f (175 degrees c). grease cookie sheets. in a large bowl, cream together the shortening, white sugar, brown sugar and honey until smooth. beat in the eggs one at a time, then stir in the vanilla. combine the flour, baking soda and salt; stir into the creamed mixture. using a wooden spoon, stir in the oats, cereal, jumbo chocolate chips and milk chocolate chips. drop by heaping teaspoonfuls onto the prepared cookie sheets. bake for 8 to 10 minutes in the preheated oven, until golden. allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread
Light acacia honey — delicate flavor, stays liquid, cheese pairing
Truffle-infused honey — drizzle on aged cheese, pizza, crostini