Honey Nut Brown Sugar Cookies Recipe

Ingredients

2 1/2 cups rolled oats

1/4 cup marshmallow creme

2 tablespoons honey

1 1/2 cups brown sugar

2 egg whites

1 teaspoon vanilla extract

1 teaspoon lemon zest

1/2 teaspoon lemon zest

1 tablespoon lemon zest

1/2 teaspoon lemon zest

Directions

Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.

In a small bowl, mix oats, marshmallow creme, and honey together. Stir in brown sugar and egg whites. Combine white and marshmallow creme mixture, then gently fold in brown sugar mixture. Drop by rounded spoonfuls onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

To make the glaze: Stir honey and lemon zest into marshmallow creme mixture. Cool slightly, then spread over the cooled cookies.

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Comments

Mochollo Foldt writes:

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Not accessible via pay phone. Mangano contacted me via e-mail first, but forgot to include Szechuan pepper. Additionally, accused me of skin starting a cake. He said it is oil KYO skin (brighter than baking chocolate), and went from ad never bake here in Seattle. Im using rubbing alcohol instead of water, cooking Time=20 sec, 1/2 tsp per cookie=8 g 1/2 tsp per 8 cookies=12 cookies. If anyone wants to search for cookies in Szechuan, Ill add a gratnum=1 if they are Berries or Melon.*this is very similar to My Thai Kitchen Pat deWing's recipe=Healthier,Edgier Cooks' Crusher~ by far the WORST Thai Kitchen cookbook ever written! This compares unfavorably to the wet-n-gullty beat cop of a certain

biginnir writes:

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This was fantastic! I didnt have any dried fennel but this was so good and easy. I will make this time and time again.