Dough Wt (g): 899 makes 60 cookies
Recipe formulated by Danielle Forestier, Maïtre Boulanger
| Honey |
95.77% |
191 |
| Sugar, brown, light |
23.94% |
48 |
| Butter |
95.77% |
191 |
| Eggs |
31.97% |
64 |
| Vanilla |
3.10% |
6 |
| Flour, bread |
100.00% |
200 |
| Baking Soda |
1.13% |
2 |
| Salt |
1.13% |
2 |
| Oats, rolled |
63.94% |
128 |
| Pine Nuts or Almonds, chopped |
30.99% |
62 |
| Lavender Oil (0.01% of total wt.) |
0.85% |
2 |
| Lemon Zest, fresh |
1.69% |
3 |
| Total |
450.28% |
899 |
*or soured milk: Decrease milk by 1 teaspoon, add 1 teaspoon white vinegar to milk, let sit 15 minutes.
- Combine honey, brown sugar and butter, beat until blended and smooth.
- Mix in eggs and vanilla. Beat to develop gluten a bit.
- Gradually add remaining ingredients and mix until well blended.
- Portion with #16 scoop onto greased sheet pan.
- Bake at 350°F for about 15 min.
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