1/2 cup butter
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
1/2 cup honey
1 cup packed light brown sugar
1 cup butter, softened
1 cup white sugar
2 eggs
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon lemon zest
4 oat pieces honey roasted almonds
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
Combine the butter, white sugar, egg, vanilla and honey. Stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheet for 5 minutes. Remove from cookie sheet to wire rack. Cool completely.
Meanwhile, melt butter in a medium saucepan over medium heat. Stir in brown sugar and brown sugar. Bring mixture to a rolling boil. Boil for 2 minutes, stirring constantly. Remove from heat.
Dissolve the brown sugar and butter in the lemon zest. Pour over cookie layer. Bake for 1 hour in the preheated oven, or until light brown. Remove from cookie sheet and cool completely. Cut into thin slices.