bonappetit4.4
Homemade Hobnob Cookies
Crisp through the center, these honey-oat cookies mimic a classic British packaged treat. An optional chocolate glaze takes them over the top.
👥 30 Servings👤 Bar Bolinas, NYC📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●spatula
- ●baking sheet
- ●saucepan
- ●microwave
📝 Preparation Steps
1
Place racks in upper and lower thirds of oven; preheat to 300°. Using an electric mixer, beat 1 cup (2 sticks) unsalted butter, room temperature, and 1 cup (200 g) sugar in a medium bowl, scraping down sides and bottom of bowl occasionally, until very fluffy and creamy, 6–⏱️ 8 minutes.
2
Add 2 Tbsp. whole milk, 2 tsp. honey, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 1 tsp. baking soda; beat until combined, about ⏱️ 1 minute. Add 1½ cups (188 g) all-purpose flour and 1½ cups (150 g) old-fashioned oats and fold in dry ingredients with a rubber spatula until combined and no dry streaks of flour remain (cookie dough will be stiff).
(2 sticks) unsalted butter, room temperature1 cup(200 g) sugar1 cup. whole milk2 Tbsp. honey2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. baking soda1 tsp½ cups (188 g) all-purpose flour1½ cups (150 g) old-fashioned oats1
3
Using a #40 scoop (or 2 Tbsp.) and working one at a time, scoop out dough to make 8 cookies and place on a baking sheet lined with parchment paper, spacing about 2" apart (cookies will spread as they bake). Repeat to make 8 more cookies and place on another parchment-lined baking sheet.
4
Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until golden, 22–⏱️ 25 minutes. Remove baking sheets from oven. For more perfectly shaped cookies (no obligation!), working one at a time, place a glass or round cutter with a diameter larger than the cookies over or around them and scoot back and forth in a circular motion to push edges smooth, making a neat circle. Let cookies cool on baking sheets ⏱️ 10 minutes, then transfer to wire racks and let cool completely (the warm cookies will be fragile, but they will firm up as they cool). Repeat with remaining dough to make about 14 more cookies. Do Ahead: Cookies can be made 2 days ahead. Store tightly wrapped at a cool room temperature.
5
For chocolate-coated hobnobs, melt 3½ oz. (100 g) semisweet chocolate, coarsely chopped (about ½ cup), in a medium heatproof bowl set over a medium saucepan of simmer water (do not let bowl touch water), stirring often, until just melted and smooth. (Alternatively, place chocolate in a small microwave-safe bowl and microwave in 20-second bursts, stirring after each, until just melted and smooth, about ⏱️ 1 minute.) Remove bowl from heat. Working one at a time, dip bottoms of cookies in melted chocolate and place chocolate side up on a rimmed baking sheet. Chill until chocolate is firm, about ⏱️ 10 minutes. Editor’s note: This recipe for homemade hobnobs was first printed in our December 2016 issue and has since been updated for style and to include the chocolate glaze, reduce the baking soda, and increase the salt. Head this way for more easy cookie recipes →
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