Honey Oatmeal Cookies
Soft, chewy honey oatmeal cookies made with natural honey, oats, and coconut. Ready in just 25 minutes with simple pantry ingredients.
Ingredients
- 1 cup butter softened
- 1 large egg
- 1 cup honey creamed honey preferred
- 2 teaspoons vanilla extract
- 1½ cups sweetened shredded coconut
- 2 cups all-purpose flour
- 2 cups quick oats
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream together softened butter and honey until light and fluffy, about 3-4 minutes.
- Beat in egg and vanilla extract until well combined.
- In a separate bowl, whisk together flour, quick oats, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing until just combined. Fold in shredded coconut.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 12-15 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
Notes
Make sure butter is softened, not melted, for proper texture
Don't overbake - cookies should look slightly underbaked in center
Store in airtight container for up to 1 week
Dough can be frozen for up to 2 months
For dairy-free: substitute coconut oil for butter
For gluten-free: use 1:1 gluten-free flour blend
Don't overbake - cookies should look slightly underbaked in center
Store in airtight container for up to 1 week
Dough can be frozen for up to 2 months
For dairy-free: substitute coconut oil for butter
For gluten-free: use 1:1 gluten-free flour blend
