Who doesn’t love a warm, chewy oatmeal cookie? These delicious honey oatmeal cookies are the perfect treat for any occasion. Whether you’re looking for a quick snack or a sweet treat to share with friends, this recipe is sure to impress.
Why You’ll Love This Recipe?
- Great flavors: The combination of honey, oats, and coconut creates a deliciously unique flavor profile that will have you coming back for more.
- Quick prep time: With simple ingredients and easy-to-follow instructions, you can have these cookies ready in no time.
- Perfect for meal prep: These cookies store well and are great for meal prepping snacks for the week ahead.
Ingredient Notes:
- Baking soda: Helps the cookies rise and spread while baking.
- Unsalted butter (softened at room temperature): Adds richness and flavor to the cookies.
- Honey (local honey adds unique flavor): Provides a natural sweetness and depth of flavor.
- Large egg: Binds the ingredients together and adds moisture.
- Flaked coconut: Adds texture and a hint of coconut flavor.
- Salt: Enhances the flavors in the cookies.
- Baking powder: Helps the cookies rise and become light and fluffy.
- Vanilla extract: Adds a warm, aromatic flavor.
- All-purpose flour (I use King Arthur all-purpose flour): Provides structure to the cookies.
- Quick oats (for a chewier texture): Adds a chewy texture and nutty flavor.
Step-by-Step Instructions:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and honey until light and fluffy.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, oats, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the flaked coconut.
- Drop spoonfuls of dough onto the prepared baking sheet and flatten slightly with the back of a spoon.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Helpful Tips:
- For extra chewy cookies, refrigerate the dough for at least 30 minutes before baking.
- Store the cookies in an airtight container to keep them fresh.
- Swap out the flaked coconut for chopped nuts or dried fruit for a different flavor profile.
- Add a sprinkle of sea salt on top of the cookies before baking for a sweet and salty twist.
Expert Tips for the Best Results:
- Use room temperature butter for a smoother, creamier dough.
- Don’t overmix the dough to avoid tough cookies.
- Measure your ingredients accurately for the best results.
Serving Suggestions:
These honey oatmeal cookies are perfect on their own, but they also pair well with a glass of cold milk or a hot cup of coffee. Serve them alongside fresh fruit for a balanced snack.
Storage and Reheating Tips:
Store any leftover cookies in an airtight container at room temperature for up to a week. To reheat, place them in a 300°F oven for a few minutes to warm them up and restore their chewy texture.
Frequently Asked Questions:
- Can I use old-fashioned oats instead of quick oats? Yes, but the texture of the cookies will be slightly different.
- Can I freeze the cookie dough? Yes, you can freeze the dough for up to 3 months. Thaw in the refrigerator before baking.
- How can I make these cookies gluten-free? Use a gluten-free all-purpose flour blend in place of regular flour.
Conclusion:
These honey oatmeal cookies are a delightful treat that is sure to become a family favorite. Give this recipe a try and let me know how it turns out in the comments below. Happy baking!
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Delicious Honey Oatmeal Cookies
- Prep Time: 15 mins
- Cook Time: 10-12 mins
- Total Time: 25-27 mins
- Yield: 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delicious honey oatmeal cookies are a perfect blend of sweetness and chewiness, with a hint of coconut to add a unique twist. They are easy to make and perfect for any occasion.
Ingredients
Scale
Dry Ingredients:
-
- 1 tsp baking soda
- 1 1/2 cups flaked coconut
- 1/4 tsp salt
- 1 tsp baking powder
- 2 cups all-purpose flour
- 2 cups quick oats
Wet Ingredients:
- 1 cup unsalted butter (softened at room temperature)
- 1 cup honey (local honey adds unique flavor)
- 1 large egg
- 2 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, combine baking soda, coconut, salt, baking powder, flour, and oats.
- Cream Wet Ingredients: In a separate bowl, cream butter and honey together. Add the egg and vanilla extract.
- Combine Ingredients: Gradually mix the dry ingredients into the wet ingredients until well combined.
- Form Cookies: Drop spoonfuls of dough onto the prepared baking sheets.
- Bake: Bake for 10-12 minutes or until the edges are golden brown.
- Cool and Enjoy: Allow the cookies to cool on the baking sheets before serving.
Notes
- For added flavor, consider adding chopped nuts or dried fruits to the cookie dough.
- Make sure to space the cookie dough apart on the baking sheets to prevent them from spreading into each other while baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg