yields ~ 12-16 cookies
The Bits and Bobs:
1 cup instant oats
3/4 cup whole wheat flour (or all-purpose, whatever you have!)
1 1/2 tsp baking powder
1/4 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground ginger (actually just shy of a full 1/2 tsp)
1/4 tsp ground cloves (actually just shy of a full 1/4 tsp)
1/4 tsp ground cardamom (actually just shy of a full 1/4 tsp)
2 tbsp unsalted butter, melted
1 tsp vanilla extract
1/2 cup honey
1/2 cup dark chocolate chips
Whisk together all of the dry ingredients and set aside. In a separate bowl, beat together the butter, honey, and vanilla. Add the egg and beat until just combined. Stir in the dry ingredients until just combined, then add the chocolate chips stirring until evenly incorporated. Put the dough in the refrigerator for 10-20 minutes to allow to set up slightly.
Preheat the oven to 325*F. Line a baking sheet with parchment or a silpat, or grease slightly with butter or a cooking spray.
Scoop rounded tablespoons of dough out onto the baking sheet and press down with your hands so they are a normal cookie thickness. These will not spread like a traditional dough. Bake for 10-12 minutes or until golden brown and crispy and around the edges. Cool for a few minutes on the pan before transferring to a wire rack to finish.