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oatmeal chocolate chip cookies sweetened with honey on platter

Honey Oatmeal Chocolate Chip Cookies Recipe

Course: cookies
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24 cookies
Calories: 165kcal
Author: Becky Hardin
Delicious and easy, these oatmeal chocolate chip cookies are perfectly chewy and sweetened with honey for one tasty treat! Oatmeal cookies never tasted so good!
Print Recipe

Equipment

Ingredients

  • ½ cup salted butter 113 grams, room temperature (1 stick)
  • 1 cup granulated sugar 200 grams
  • 2 large eggs 100 grams, room temperature
  • ⅓ cup honey 117 grams
  • 1½ cups quick cooking oats 134 grams
  • 1¼ cups all-purpose flour 150 grams
  • 1 teaspoon baking soda 6 grams
  • 1 teaspoon kosher salt 3 grams
  • ½ cup shredded sweetened coconut flakes 43 grams
  • 1 cup chocolate chips 170 grams

Instructions

  • Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
  • Using a hand mixer, cream the butter and sugar together until light and fluffy.
    ½ cup salted butter, 1 cup granulated sugar
  • Stir in the eggs and honey until mixed together.
    2 large eggs, ⅓ cup honey
  • Mix in the oats, flour, baking soda, and salt. Stir until just combined.
    1½ cups quick cooking oats, 1¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon kosher salt
  • Fold in the sweetened coconut flakes and chocolate chips.
    ½ cup shredded sweetened coconut flakes, 1 cup chocolate chips
  • Drop 2-tablespoon-sized balls of dough onto the prepared baking sheet about 2 inches apart from each other.
  • Bake for 8-10 minutes, or until edges are golden brown.
  • Allow cookies to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Notes

  • Don't overwork your cookie dough, or too much gluten will develop. The flour should be just combined before you fold in your coconut and chocolate.
  • It's best to cream your butter with a mixer rather than by hand. This way you get more air into the dough and your cookies will be light and fluffy.
  • Soften your butter before making the cookies. I like to take mine out of the fridge an hour before I plan to make them.
  • Place the cookie dough on a parchment-lined sheet so that they don't get stuck.
  • Allow room between the balls of dough on the baking sheet as they will spread during baking.
  • Use your favorite kind of chocolate chips!
Storage: Store honey oatmeal chocolate chip cookies in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 2 months

Nutrition

Serving: 1cookie | Calories: 165kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 182mg | Potassium: 44mg | Fiber: 1g | Sugar: 15g | Vitamin A: 141IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg