Honey Cereal and Ginger Cookies

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Prep Time: 25 Min

Total Time: 38 Min

Servings: 20 servings

Ingredients

  • 1 egg
  • 2 cups Honey Bunches of Oats Cereal
  • 2 Tbsp. honey
  • 1-1/4 cups flour
  • 1 tsp. baking soda
  • 1 tsp. ground ginger
  • 1/4 tsp. ground cloves
  • 1/2 cup (1 stick) margarine or butter, softened
  • 1 cup sugar, divided
  • 1/2 cup pecan halves, chopped

Directions

  1. Preheat oven to 375°F. Mix egg, cereal and honey in small bowl; let stand 5 min. Mix flour, baking soda and spices in another bowl; set aside.
  2. Beat margarine and 3/4 cup of the sugar in large bowl until creamy; blend in cereal mixture. Add flour mixture; mix well. Stir in pecans. Shape into 40 (1-inch) balls; roll in remaining 1/4 cup sugar until evenly coated. Place, 2 inches apart, on lightly greased baking sheet. Flatten balls with bottom of glass.
  3. Bake 7 to 9 min. or until lightly browned. Let stand 1 min. before removing to wire racks to cool completely. Makes about 3-1/2 dozen cookies.

Tips and Suggestions

Keeping It Safe: Be careful not to use damp pot holders or dish towels to handle hot pans. The heat travels right through the moisture to your hand.

Use Parchment-Covered Baking Sheets: If you use parchment paper (also known as silicon paper or baking paper) to cover the baking sheets when baking cookies, the baked cookies will slide right off onto the cooling racks. As a bonus, it makes cleanup after baking a breeze!

How to Cream Butter: An important step in preparing many batters is creaming the butter, either alone or with sugar. This incorporates air into the butter for a lighter product. Room temperature butter (65°F to 70°F) is best for creaming. Begin beating on low speed and gradually increase to high. Beat only until soft and creamy. If the butter begins to look curdled, it was too warm or beaten too much. If this happens, refrigerate it for 5 to 10 min. and continue beating.

Grease Baking Sheets Before Use: Unless a recipe provides directions otherwise, always grease baking sheets with shortening or spray with cooking spray before use. Cookies or shortbreads containing a high percentage of fat, however, can be baked on ungreased baking sheets.

How to Soften Hard Cookies: Soften hard cookies by storing them in an airtight container for 24 hours with a slice of bread.

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