Honey Oatmeal Cookies

These Honey Oatmeal Cookies are soft and perfectly sweet with a subtle touch of coconut. They are also a perfect cookie for add-ins like raisins, cranberries or chocolate chips!

Hey Bookie Club! Start your ovens!

This isn’t a regular book club, you know! Every month to celebrate finishing another new read, I whip up a cookie recipe to match the theme of the book. This months’ book was ‘Mad Honey’ by Jennifer Finney Boylan and Jodi Picoult! This book is the bees knees if you ask me.

Not in the club? Join here!

A ‘Mad Honey’ Themed Recipe

I guess it’s not surprising that I went honey-themed on this one. I kept it simple, letting the honey sweeten the cookies, and honestly the result is pure golden M-A-G-I-C.

Why is it Called Mad Honey?

I had no idea that mad honey is a thing. It is in fact honey that has been contaminated by a specific toxin and has poisonous effects. The novel explores how abuse and violence play out in relationships, and the title Mad Honey appears to be a metaphor for sweet relationships turned toxic.

Honey Oatmeal Cookie Ingredients

This cookie truly tastes like ‘home’ and simply made for dunking in a cup of tea or coffee (while reading, of course!). It also happens to provide the perfect base for any additions you feel like incorporating (like dried fruit or chocolate!). Here is what you’ll need:

• Butter
• Egg
• Creamed honey
• Vanilla
• Shredded Coconut
• All-Purpose Flour
• Quick Oats: add to their chewy texture and flavour!
• Baking powder
• Baking soda
• Salt: helps balance the sweetness.

5 from 1 vote

Print

Honey Oatmeal Cookies

These Honey Oatmeal Cookies are chewy, perfectly sweet, with a subtle hint of coconut. They are also a perfect base for add-ins like raisins, cranberries or chocolate chips!

Servings 24

Ingredients

• 1 cup butter softened
• 1 egg
• 1 cup honey I used creamed honey
• 2 teaspoons vanilla
• 1 ½ 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

1. Preheat the oven to 375 F and line a baking sheet with parchment paper.

2. Using an electric mixer on medium-high, beat the butter until light and fluffy, around 1-2 minutes. Add the egg, honey and vanilla and beat again until smooth, 1-2 minutes. Add the coconut, flour, oats, baking powder, baking soda and salt and beat again until combined.

3. Scoop approximately 2 tablespoons of dough into a ball, rolling with your hands, and place the cookie dough balls evenly spaced about 1 1/2 inches apart on the prepared baking sheet (you will need to do this in steps as not all will fit on the same sheet). Press down lightly with your hands to slightly flatten the cookies. Bake until lightly golden brown around the edges, around 8 minutes. Remove from the oven, transfer the cookies to a cooling rack, and repeat with the remaining cookie dough.
4. Store covered at room temperature for up to 1 week or in the freezer for up to 1 month.