Awhile back I tested this recipe for orange-cranberry oatmeal cookies.
The recipe had been based on a Weelicious oatmeal raisin cookie recipe. I had been in search of a lower sugar variation of my favorite Quaker recipe ever since I calculated the nutritional content. *Yikes* And Catherine is always my “go-to gal” for healthy (and delicious) (and easy) recipes.
In place of the 4lbs of sugar I usually use in my tried and true recipe, hers called for honey. And only honey. Quite a lot of honey. Half a cup, I believe.
So I thought, this is going to be awesome! Honey is so much better for you than 4lbs of sugar! I am the best. mom. ever.
Until I realized that I didn’t make cookies. I had made cookie-shaped scones.
Now they were tasty cookie-shaped scones, but not the crispy, chewy cookies that I had been searching for. Even Allison recognized they weren’t remotely similar to cookies.
If I had burned them, I would’ve beat myself up for awhile then eventually chucked them in the trash. But they were perfectly good cookie-shaped scones, so I couldn’t justify throwing them away. So they sat. In my pantry. For about three months.
I was sure they had gone bad. But rotten food is like a horror movie to me. I. Just. Can’t. Look. So there it continues to sit. Until it literally walks itself to the trash can. Or Matt finds it. Reason 27 I married him. He disposes of moldy food and milk cheese.
And then today, as I was trying to fight off the afternoon hunger that generally leads to a trip to the vending machine for more Cheez Its, I reached into my cabinet and found the cookies.
The perfectly preserved cookies.
So thank you, honey, for being a natural preservative and saving me $1.25 and 20 grams of additional fat.
Although, if you had been the delicious cookies I was searching for in the first place, we wouldn’t even be having this conversation.