Yup. No Surprise I am that person that if the crumble off the top of the coffee cake. I mean you can't falt me it's just so tasty. I had no reason to make these other than the fact that I like to bake and came across the recipe on Instagram.....so of course why not take it and make a Betty spin on it? Theoriginal recipe has a few less ingredients and uses a mini muffin tin. Next time I might use or try mini muffin tin because these cookies do not spread out at all and I think it would give the crumble affect more. Also be sure not to overcook because then they come to dry! Enjoy!
Ingredients
- 1 stick of unsalted butter, melted
- 1 1/3 cups white wheat flour (or ap- don't use whole wheat will be too dry)
- 1 teaspoon of vanilla
- 3 tablespoons of honey
- 1 teaspoon of cinnamon
- 3 tablespoons brown sugar
- 1/4 cup old fashioned rolled oats
Directions:
- 1. Preheat oven to 350 F and line a cookie sheet with parchment paper.
- 2. Place butter, vanilla, honey and sugar in mixer and combine.
- 3. Add in flour, cinnamon and oats. Mix together batter comes together (crumbs might form--hint the name!).
- 4. Roll into balls and place on prepared cookie sheet.
- 5. Bake for 10-15 minutes. Don't over cook! They will still be lighter in color. No eggs to worry about so no salmonella if undercooked :)
- 6. Remove from cookie sheet and cool on a cooling rack or enjoy right away! (Pairs well with some vanillia ice cream and topped with some cinnamon and possibly some peanut butter :) )
Some of these were a bit over cooked- that's ok though just nuke them and create a ice cream sundae:)
Loosely adapted from: http://www.cupcakeproject.com/2015/10/crumb-cookies.html
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