Honey-Do Cookies

1 c. butter

1 1/4 c. dark brown sugar

1/2 c. granulated sugar

2 eggs, room temperature

1 t. vanilla

2 c. SR flour

1 c. uncooked rolled oats

1/4 t. cinnamon

1 c. white chocolate chips**

1 c. chocolate chips/chunks**

In a medium saucepan, melt the butter, over medium-low heat. Remove from the heat. Place in a bowl. Add the dark brown sugar and granulated sugar and stir until sugars are incorporated and smooth. Chill the mixture for 10 minutes. (Do not skip this step.) Remove the mixture from the refrigerator and stir in the eggs and vanilla. Add the flour, oats, and cinnamon. Mix together with a spoon. Gently fold in the white chocolate chips and chocolate chips. Chill dough until it is firm enough to be hand rolled, about 30 minutes in the fridge. Roll by hand into 24 medium-size balls or use a scoop, and place on a parchment lined cookie sheet. Refrigerate for 30 minutes. While the dough is chilling, heat the oven to 325. Bake for 12 to 14 minutes, or until the edges just start to turn golden. (Do not overbake)

*These are called Honey-do because he’ll do anything you want after he tastes them.

**Use good quality chips, like ghiradelli for best taste.