The way to my heart has always been through soft, chewy cookies. One of my earliest memories involving cookies revolves around one that my friends’ mom used to make. They were fluffy and chewy and oh so delectable! While I could never figure out what gave them the unique flavor, I didn’t have any issue chowing down. I recently asked her what that secret ingredient was, and was surprised that the answer was as simple as honey! As soon as she said it I could immediately put a name to the mysterious (and simple) flavor that had eluded me for so long. Once I started trying to recreate the recipe, I knew Blue Bird Poppy Seeds™ would be the perfect addition! My coworkers couldn’t keep their hands out of the cookie jar!
227 grams unsalted butter, softened
200 grams brown sugar
120 grams honey
1 Tablespoon pure vanilla bean paste
5 Tablespoons Blue Bird Poppy Seeds™
510 grams all-purpose flour
1 ½ teaspoons baking soda
Using an electric mixer, whip the softened butter for a couple of minutes until the color has changed to pale white/yellow. Add in the brown sugar and cream the two until light and fluffy.
Incorporate the eggs one at a time, waiting to add the next after the last has been fully integrated. Lastly, add the vanilla bean paste and mix.
Pour in half of the flour and baking soda and blend until incorporated. Repeat with the rest of the flour, adding in Blue Bird Poppy Seeds™ as well.
Move the batter into a sealable container and refrigerate for a minimum of 30 minutes to overnight.
Line cookie sheets with parchment paper or silicone baking mats and pre-heat the oven to 350 degrees. Once properly chilled, take a medium-sized food disher or large spoon and scoop out the dough onto the cookie sheets.
Bake for 10-12 minutes, turning once halfway through. Let the cookies cool after removing from the oven. Enjoy them all at once, or store in a covered container for up to a week.