Oatmeal honey chocolate cookies

So, cookies (or biscuits, as we say in Australia) are kind of my signature item.  I have a go-to cookie recipe that I modify according to my mood and what’s in my pantry at the time, but I am constantly looking for new recipes and ideally enjoy trying out a new one every week.  On this side of the world, I must admit that cookies are not nearly as much of a thing as they are in America.  We are very into “morning tea” that typically includes sweet things, but these are often more of the muffins/cupcakes/friands/macarons variety. Yes, Sydney is the classiest.  However, this does give me the idea that were I to start an authentic homey American style cookie bakery here perhaps it would be a wild success?

Anyway, this is my last week on quite a long project where we have client meetings each Wednesday.  Since this will be my last one, of course baking was warranted.  Plus, I was having a friend over and friends rarely leave my apartment without baked goods in tow.  I was intrigued by this recipe since it’s eggless and also happens to use up a bunch of the spare ingredients (like leftover coconut and raisins from other recipes) I had lying around, so figured I’d give it a go!

Oatmeal, honey, and chocolate cookies (adapted from What Should I Eat for Breakfast Today)

I halved the original recipe, so the below makes about 30 small cookies.


  • 1.5-2 cups rolled oats
  • 1/2 cup raisins
  • 1/2 cup dried coconut flakes
  • 1/2 cup chocolate chips (I used my typical dark chocolate chips and also half a leftover Lindt Strawberry Intense dark chocolate bar that I would have eaten had I not stuffed it into a cookie recipe instead.  Leftover things that I would be stuffing my face with typically find their way into my most inventive cookie recipes.  Anyway, I thought the hint of strawberry flavour added a really nice touch here.)
  • 3/4 – 1 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup honey
  • 110 g / 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract

In one bowl combine all the wet ingredients (butter, honey, vanilla extract).  Then add the dry ingredients, with the oats and flour last.  I tend to start on the low end of the measurement and then add a bit more until the dough comes together to the degree I want it to.  Add the raisins, coconut, and chocolate chips last.  When it’s all mixed together, pop it in the fridge for at least 30 minutes.  I refrigerate almost all of my cookie doughs for at least 30 minutes and a lot of the time overnight.  My colleagues are often shocked/amazed by the fact that I can come into work with a fresh batch of warm cookies, but it’s really far simpler than it looks – once your dough is in the fridge overnight, all you have to do is pop it in the oven when you are getting ready in the morning, and boom – instant baked goods perfection and heaps of friends.

I digress.  When you are ready to bake, preheat the oven to 175 degree C / 350 degrees F and cover a baking sheet with parchment paper (which is one of my best baking friends.  So worth the investment.  You can always just grease a tray with cooking spray but parchment paper or a silipad mat is the best!)   Roll small balls of the dough and place them on the sheet, leaving space in between them.  Bake for 12-15 minutes, until just set – I tend to remove about a minute before I think they are really done, because then they harden a bit as they cool and I like a really soft cookie.  All about personal preference of course!

The melted butter and honey mixture

Adding all the dry ingredients

Mmmm…raw dough

My first batch I think was actually a little under-done…still tasted fine of course

But this is how I think they should look!  (the ones on the right)  Which is why it’s always great to have two trays so you can have  a second go at it. 🙂

These cookies were received really well and smelled amazing both warm out of the oven and even fully cool 24 hours later…made for a great client meeting atmosphere, in my opinion.

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