Giant Honey & Oat Cookies

These are no ordinary oat cookies. Scooped by the quarter cup, each one bakes up bakery-sized with golden, crisp edges and a soft, chewy center that stays tender thanks to ⅔ cup of honey and egg whites standing in for whole eggs.

The dough comes together fast in one bowl. You mix sugar, softened shortening, honey, and egg whites first, then fold in four cups of oats and flour. That heavy oat ratio is what gives these cookies their hearty chew and keeps them from spreading too thin. Pull them when the edges just turn light brown and the centers still look underdone. They firm up as they cool on the pan for those crucial 3 to 4 minutes before you transfer them to a wire rack.

Kitchen Tips

• Don’t overbake. The centers should look soft and slightly puffy when you pull them. Carryover heat finishes the job.
• Quick oats vs. old fashioned: Quick oats give a smoother texture, old fashioned oats add more visible oat pieces and chew. Both work, so pick your preference.
• Spacing matters. These spread, so keep a full 3 inches between scoops or you’ll end up with one giant cookie sheet.
• Storage: Keep in an airtight container up to 5 days. The honey helps them stay moist longer than most cookies.

Variations

• Chocolate chip: Fold in 1 cup of chocolate chips after combining the dry ingredients.
• Raisin spice: Add 1 cup raisins and 1 teaspoon cinnamon for a fall-flavored twist.
• Peanut butter drizzle: Warm ¼ cup peanut butter and drizzle over cooled cookies for a sweet-salty finish.