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1. Whisk the flour, oats, baking soda, and salt in a medium bowl until uniform; set aside.

2. Soften the butter in a large bowl, using an electric mixer at medium speed, about 1 minute. Add the honey and vanilla; continue beating until thick and creamy, about 2 minutes. Turn off the beaters, add the prepared flour mixture (in batches, if necessary), and beat at low speed just until a wet, soft dough is formed. Stir in the chocolate chips. Let the dough stand at room temperature for 30 minutes before proceeding.

3. Meanwhile, position the racks in the top and bottom thirds of the oven; preheat the oven to 325°F.

4. Drop by rounded teaspoonfuls onto two large, ungreased baking sheets, preferably nonstick, spacing the mounds about 11/2 inches apart. Bake for 8 minutes, then rotate the baking sheets top to bottom and back to front. Bake for another 4 minutes, then flatten the cookies with the back of a flatware spoon, especially if they’ve begun to puff up. Bake for about 4 more minutes, or until lightly browned and somewhat firm to the touch. Cool on the baking sheets for 2 minutes, then transfer the cookies to wire racks to cool completely. Let the sheets cool for 5 minutes before baking further batches.

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NOTE: To liquefy crystallized honey, place the jar in a large bowl and fill the bowl with hot water until it comes up to within 1 inch of the jar’s lip; let stand for 10 minutes. Repeat if the honey has not fully liquefied.

Recommended storage

5 days at room temperature

3 months in the freezer

Mix It Up!

Cashew Honey Chocolate Chip Cookies: Omit the salt. Reduce the chocolate chips to 2 cups; add 1 cup chopped roasted salted cashews with the remaining chips.

Peanut Butter and Banana Honey Chocolate Chip Cookies: Reduce the chocolate chips to 1 cup; add 1 cup crushed banana chips and 1 cup peanut butter chips with the remaining chips.

Seeds and Honey Chocolate Chip Cookies: Reduce the chocolate chips to 11/2 cups; add 1/2 cup sesame seeds, 1/2 cup unsalted sunflower seeds, and 1/2 cup pumpkin seeds with the remaining chips.

Walnut Honey Chocolate Chip Cookies: Reduce the chocolate chips to 2 cups; add 1 cup chopped walnut pieces with the remaining chips.

LOW-FAT CHOCOLATE BISCOTTI

The only fat in these cookies is in the almonds, which give the cookie a crack without using any butter. We’ve added dried cherries to keep the cookies moist—but check out the variations for endless possibilities. We prefer Dutchprocessed cocoa powder in this recipe; it won’t scorch and turn bitter during the long baking time.

MAKES ABOUT 2 DOZEN COOKIES

2 cups all-purpose flour, plus additional for dusting

1 cup sugar

1/2 cup cocoa powder, preferably Dutch-processed, sifted

1 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup pasteurized egg substitute, such as Egg Beaters

1 tablespoon vanilla extract

1/2 cup whole almonds

1/2 cup dried cherries

1. Arrange the rack in the center of the oven; preheat the oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat.

2. Whisk the flour, sugar, cocoa powder, baking powder, cinnamon, baking soda, and salt in a medium bowl until uniform. Stir in the egg substitute and vanilla with a wooden spoon, then stir in the almonds and cherries. The dough will be like a very dry biscuit dough, far drier than a piecrust.

3. Make sure your work surface is clean and scrupulously dry. Dust it with flour, then turn the dough out onto it. Knead for a few turns to get the almonds and cherries evenly distributed. Don’t overwork the dough or let it get elastic—quit when it holds together as a rather dry but pliable ball. Divide the dough in half and roll into two logs, each about 16 inches long and 1 inch thick.

4. Place the logs on the prepared baking sheet and bake for about 25 minutes, or until somewhat firm. Cool the logs on the baking sheet until room temperature, at least 40 minutes.

5. Place the logs on a cutting board and