Honey Drop Cookies

Instructions

1. 1

   Preheat your oven to 170°C (150°C fan forced). Line a baking tray with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleaning.

2. 2

   In a large mixing bowl, cream together the butter and sugars until light and fluffy.

   Tip: Use a stand mixer or a hand mixer for the job.

3. 3

   Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

   Tip: Don't overbeat, or the cookies will become tough.

4. 4

   In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.

   Tip: Don't overmix, or the cookies will lose their shape.

5. 5

   Stir in the chopped walnuts and honey until well combined.

   Tip: If using, stir in 1-2 tablespoons of honey to enhance the honey flavor.

6. 6

   Scoop tablespoon-sized balls of dough onto the prepared baking tray, leaving about 5cm of space between each cookie.

   Tip: Use a cookie scoop or a spoon to portion out the dough.

7. 7

   Bake for 18-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the cookies after 15 minutes, as the baking time may vary.

8. 8

   Remove the cookies from the oven and let them cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.

   Tip: Let the cookies cool completely before storing them in an airtight container.

9. 9

   Store the cookies in an airtight container at room temperature for up to 5 days.

   Tip: If you want to keep them fresh for longer, consider freezing them.