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Honey Oatmeal Cookies

These warm and chewy Honey Oatmeal Cookies, made with wholesome ingredients like oats and honey, are perfect for any occasion. Easy to make, they're a comforting treat that brings families together.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 30 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3/4 cup all-purpose flour Substitute half whole wheat flour for a nuttier flavor.
  • 1/2 teaspoon baking soda Helps the cookies spread just right.
  • 1/2 teaspoon fine sea salt Balances sweetness.
  • 1/2 teaspoon ground cinnamon Optional, adds warmth.
  • 1 cup rolled oats Gives chew and wholesome texture; quick oats also work for a softer cookie.
Wet Ingredients
  • 6 tablespoons unsalted butter, softened For richness; use coconut oil for a dairy-free option.
  • 1/3 cup honey Star ingredient; can use maple syrup as a substitute.
  • 1/4 cup brown sugar, packed Adds molasses notes; reduce to 2 tablespoons for a less-sweet version.
  • 1 large egg, at room temperature Binds and gives lift; for egg-free, use a flax egg.
  • 1 teaspoon vanilla extract Brings everything together.
Optional Mix-ins
  • 1/2 cup chopped nuts (walnuts or pecans) Adds crunch; seeds like pumpkin or sunflower are great for a healthy option.
  • 1/4 cup raisins or dark chocolate chips Optional for extra sweetness.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, baking soda, salt, and cinnamon so the dry ingredients are evenly distributed.
  3. In a large mixing bowl, cream the softened butter with brown sugar until light and fluffy — about 2 minutes.
  4. Stir in the honey until glossy and combined.
  5. Add the egg and vanilla to the butter-honey mixture, beating until smooth.
  6. Fold the dry ingredients into the wet just until combined, then stir in the rolled oats, nuts, and raisins or chocolate chips.
Baking
  1. Scoop tablespoon-sized mounds of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
  2. Gently press each mound to flatten slightly.
  3. Bake for 10–12 minutes, until the edges are golden and the centers look set but soft.
  4. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For chewier cookies, replace 2 tablespoons of flour with an extra tablespoon of honey and slightly underbake by 1 minute. To make them crispy, use quick oats and flatten the dough more before baking. Can be served warm with milk or spiced tea.