Israeli Honey Cookies
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts Discover the delightful flavors of these homemade Israeli Honey Cookies packed with oats, walnuts, and chocolate chips. Perfect for sharing, this recipe yields a generous batch with a sweet, comforting taste.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | None | 60 cookies |
🔪 Key Equipment
- Mixing bowl
- Baking sheet
- Measuring cups
- Measuring spoons
Ingredients
Dry and Wet Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 cup | Flour | Sifted |
| 1 tsp | Baking Powder | None |
| 1/4 tsp | Salt | None |
| 1/2 cup | Shortening | None |
| 1 | Egg | None |
| 1 tsp | Vanilla | None |
| 1/2 cup | Honey | None |
| 1/2 cup | Rolled Oats | None |
| 1/2 cup | Walnuts | Chopped |
| 1/2 cup | Raisins | None |
| 1 cup | Chocolate Chips | None |
Instructions
Preparation and Baking
- Preheat your oven to 375°F.
- Combine 1 cup flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup shortening, 1 egg, 1 tsp vanilla, 1/2 cup honey, 1/2 cup rolled oats, 1/2 cup walnuts, 1/2 cup raisins, and 1 cup chocolate chips in a large mixing bowl until a cohesive dough forms.
- Drop spoonfuls of dough onto a baking sheet, making about 5 dozen cookies.
- Bake for 10 minutes until golden brown and set.
💡 Make-Ahead & Storage: Store baked cookies in an airtight container at room temperature for up to 5 days, or freeze the unbaked dough portions for later baking.
Original Recipe Scan
