The Independent Student Newspaper of St. John's University

The Torch

The Independent Student Newspaper of St. John's University

The Torch

The Independent Student Newspaper of St. John's University

The Torch

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Torch Delights

Two weeks ago, we were all trapped inside due to the first really serious snow of the year. I don’t know about you, but I was definitely glad to have the day off from school.

However, as the day went on, I found myself quite bored; there’s only so much daytime TV one can watch, after all.

But instead of sitting around idly for the rest of the day, I decided to be active: I was going to bake cookies.

Chocolate chip cookies are definitely my favorite, but unfortunately, I didn’t have any chips lying around. And because of the terrible weather, I would have to make do with the ingredients I could find in my house.

What I ended up creating is not your typical cookie. In fact, the combination of ingredients may even seem a bit strange at first.

But trust me, once you take a bite out of these honey oatmeal treats, you’ll never think of cookies the same way again. The honey adds a sweet layer of flavor to the cookies, making chocolate chips completely unnecessary.

In the end, I’m glad I didn’t find any chocolate chips to use. Sometimes, you have more fun (and come up with something even tastier!) when you get a little creative.

What You’ll Need:

-2 cups flour

-1 teaspoon baking soda

-Ω teaspoon salt

-1 Ω cups sugar

-1 Ω sticks unsalted butter, softened

-2/3 cup honey

-3 large egg whites

-4 cups quick-cooking oats

-1 cookie sheet

What To Do:

-Preheat oven to 350 degrees.

-Combine flour, baking soda and salt in a bowl.

-Beat sugar, butter, honey and egg whites with an electric mixer on medium speed.

-Stir in flour mixture until combined, then stir in oats.

-Put the dough on the cookie sheet in º cupfuls, spacing them a few inches apart.

-Bake for 11 to 14 minutes, or until the edges are brown.

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