Honey Oatmeal Cookies

Perfectly chewy honey oatmeal cookies made with creamed honey, coconut, and oats. These naturally sweet cookies are ready in just 25 minutes using simple pantry ingredients.

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Prep Time 10

Cook Time 15

Total Time 25

Course Breakfast, Dessert

Cuisine American

Servings 24 cookies

Calories 145 kcal

Ingredients

1 cup softened butter
1 large egg
1 cup creamed honey
2 teaspoons vanilla extract
1½ cups sweetened shredded coconut
2 cups all-purpose flour
2 cups quick-cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a large mixing bowl, cream together softened butter and honey until light and fluffy, about 3 minutes.
Beat in egg and vanilla extract until well combined and smooth.
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add flour mixture to butter mixture, stirring just until combined.
Fold in oats and coconut until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 12-15 minutes until edges are lightly golden but centers still look slightly underdone.
Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.

Notes

Room temperature ingredients mix better and create superior texture
Don't overbake - cookies continue cooking on hot pan after removal
For firmer cookies, chill dough for 30 minutes before baking
Regular liquid honey can substitute for creamed honey
Store in airtight container for up to 1 week at room temperature
Freeze baked cookies for up to 3 months or freeze dough balls and bake from frozen

Keyword honey oatmeal cookies