Honey and Black Truffle Granola Cookies

Servings: 12

Time: 15 minutes prep, 10 minutes cooking, 25 minutes total

INGREDIENTS:

• 3⁄4 cups old fashioned rolled oats
• 3⁄4 cups all purpose flour
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon kosher salt 
• 1⁄2 cup unsalted butter softened but still cool
• 1⁄3 cup light brown sugar, packed (make sure it's fresh and soft)
• 2 tablespoons Truffliest Truffle honey
• 1 large egg
• 1 teaspoon vanilla
• 1 1⁄2 cups The Truffleist Black Truffle Granola with Honey
  

PREPARATION INSTRUCTIONS:

1. Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. In a medium-sized bowl, combine oats, flour, baking soda, and salt. Set aside.
3. With a hand mixer or stand mixer fitted with the paddle attachment, beat butter, brown sugar and honey for 1-2 minutes, until smooth and creamy. Add egg and vanilla and beat to combine.
4. Add the dry ingredients to the wet ingredients and beat until combined. Stir in 1 1⁄4 cup of Black Truffle Granola.
5. Scoop the dough into 2-tablespoon balls and place a couple inches apart on the baking sheets (the dough will be sticky). If the dough is too sticky, you can chill it in the refrigerator for 30 minutes. Use the remaining 1⁄4 cup Black Truffle Granola to press some pieces onto the top of each dough ball (this makes the trail mix more visible and makes for a prettier cookie). For thinner cookies, lightly press down on the dough balls to flatten just slightly. Or leave the dough balls in a mound for thicker cookies.
6. Bake for 8-10 minutes, until the edges of the cookies are golden brown and the very center is still slightly underdone. Do not over bake, as they will finish cooking on the baking sheet. Place the baking sheets on wire racks and allow the cookies to cool completely.

TIPS:

• Serving: Serve these cookies at room temperature, chilled, or slightly warm (not too warm or they'll fall apart).
• Storage: Store tightly covered at room temperature for up to 3 days or refrigerated for up to 5 days. Cookies may be frozen for up to 3 months (double wrapped).
• Line your baking sheets with parchment paper. This helps the cookies bake evenly and prevents them from spreading too much. Bonus: it also makes cleanup a breeze!