- 2/3 cup butter, softened
- 3/4 cup sugar
- 1/2 cup brown sugar, packed
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 egg
- 1/3 cup canola oil
- 1/4 cup honey
- 1 tsp vanilla
- 1 1/4 cups of flour
- 2 1/2 cups of rolled oats
- 2 cups milk chocolate pastel candy coated pieces
Preheat the oven to 350F degrees.
Beat the butter for 30 seconds on medium.
Add both sugars, baking soda and cinnamon; beat until well blended.
Add the egg, oil, honey and the vanilla; continue beating until creamy.
Fold in the flour then beat on low until all the flour is moistened.
Stir in the oats and candy pieces.
Use a 1/4 cup measuring cup to drop the dough 4 inches in apart on an ungreased cookie sheet. (For smaller cookies, use a tsp to drop the dough and space 2 inches apart.)
Use the bottom of the measuring cup to slightly flatten each dough mound.
Bake 12 minutes or until golden brown.
Cool the cookies on the sheet for 2 minutes before moving to a wire rack.
Makes 2 dozen jumbo cookies.
For variety, try adding 1/2 cup of coconut and a 1/2 cup of crushed pecans to the cookie mix.