Chocolate Chip Honey Oatmeal Cookies
Chocolate Chip Honey Cookie for All Seasons
April in Nebraska, and the air smells fresh with wild plum, dandelion and chokecherry blooms. Our honeybees and this year’s hatch of our Native pollinator insects welcome Spring as they sip nectar in the early blooms.
I greet Spring with the nourishing and tasty Chocolate Chip Honey Oatmeal Cookie. As you see in the photo, this cookie deserves a place at the breakfast table and any-time snack.
Buzz Savories local and hand-packed honey makes a soft cookie that keeps its fresh flavor and soft texture for weeks in a closed container. Easy to make, I sometimes use regular oatmeal and buzz it in my food processor to produce a finer texture then also feel free to switch whole wheat flour with regular flour.
The ideal cookie is soft in the center. I have learned it is easy to over-bake, and now I carefully time the baking according to the directions on the recipe for this exceptional Honey Oatmeal Cookie.
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Chocolate Chip Honey Oatmeal Cookies
What You'll Need:
- ½ cup butter, softened
- ½ cup honey
- ¼ cup brown sugar
- 1 egg
- 1 tsp. vanilla extract
- 1 ½ cups quick oats
- 1 cup whole wheat flour
- ½ tsp. baking soda
- ¼ tsp salt
- ½ cup semi-sweet chocolate chips
How To Prepare:
- Preheat over to 350 Degrees Fahrenheit
- Line cookie sheets with parchment paper or spray lightly with non-stick cooking spray
- Cream together butter, honey, and brown sugar in the bowl of a mixer. Add in egg and vanilla extract and beat until creamy
- In a bowl whisk togerther oats, flour, baking soda, and salt. Add dry ingredfients to wet ingredients and stir to combine. Stir in chocolate chips.
- Drop cookies by tablespoon or cookie scoop onto prepared cookie sheets. Bake for 8-120 minutes or until edges start to turn golden brown.. Centers will appear slightly undercooked. Allow to cool on a cookie sheet for 5 minutes before removing to a wire rack to cool completely.
- Store cookies in an air tight container. They freeze well too.