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
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Preheat the oven to 375 F and line a baking sheet with parchment paper.
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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.
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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.
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Store covered at room temperature for up to 1 week or in the freezer for up to 1 month.