Chewy Oatmeal Cookies

If you prefers a chewy but softer, or rather not-too-hard-to-chew Oatmeal Cookies, I recommend you this recipe.  Instead of using rolled oats, it uses quick-cooking oats.  This recipe is indeed a keeper for me.  Here is the recipe to share with all...

Ingredients:
225g unsalted butter, (softened)
1 cup brown sugar
2 large eggs (room temperature)
1 tbsp. honey
2 tsp. vanilla extract
2 1/2 cups quick-cooking oats
1 1/2 cup plain flour (sifted)
3 tsp. baking powder (sifted)
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/3 cup dried cranberry (chopped)
1/2 cup white baking chips

Methods:

1. In the bowl of a mixer, cream butter and brown sugar until light and fluffy.  Beat in the eggs, honey and vanilla.
2. In another bowl, mix the oats, flour, baking powder, salt and cinnamon; gradually beat into creamed mixture.  Stir in the remaining ingredients.
3. Drop dough by rounded tablespoonfuls onto greased baking sheets, leaving enough space in between.
4. Bake in a preheated oven of 170 degree Celsius for 10-12 minutes or until golden brown.  Cool for 2 minutes in the baking sheet,  remove to wire racks to cool and store in airtight containers.

I adapted this recipe from 'Taste of Home' by Sandy Harz, Spring Lake, Michigan with amendments to suit my taste buds.