How to make it
Preheat oven to 350F and line 2 cookie sheets with parchment paper or a silicone baking mat.
In a large bowl, or a stand mixer with a fitted paddle attachment, cream together butter, sugar, and honey for 2-3 minutes.
Add in eggs and vanilla. Beat until smooth.
In a small bowl, sift together flour, baking soda, baking powder, salt, and cinnamon (optional).
Add flour to butter mixture, and fold in.
Add in oats and quinoa, partially combined.
Add in mix ins of choice, and mix until approximately evenly distributed.
Using a cookie scoop, scoop out dough onto prepared sheet. (makes 20 large or 32 medium cookies).
Bake for 10 (small) to 15 minutes (large).
Let cool for 5 minutes, and enjoy!
Store in air tight container for up to 4 days (if they last that long in your house!) or freezer for up to 1 month.
What you’ll need
1/2 Cup butter, room temperature
1/2 Cup brown sugar
1/4 Cup honey
2 eggs
1 tsp vanilla extract
1 1/2 Cups flour
1/2 tsp sea salt
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon (optional)
1 Cup oats
1 Cup cooked & cooled quinoa
Mix Ins (Pick your combo):
White chocolate chunks, dried cranberries & toasted pecans
Dark Chocolate chunks, dried cherries & toasted walnuts
