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!
Honey Oatmeal Chocolate Chip Cookies
Oatmeal cookies are never a bad idea, and when they are made with chocolate chips and honey they are irresistible!
These chewy oatmeal cookies are perfectly sweet and make a great snack or dessert throughout the year. I love to bake up a batch during the holidays!
For more chocolate cookie recipes, be sure to try my Chocolate Thumbprint Cookies and Chocolate Peanut Butter No Bake Cookies!
Why you’ll love these Honey Oatmeal Chocolate Chip Cookies:
- Quick: It takes 10 minutes to make these cookies and then 10 minutes in he oven. Perfect if you are having a serious cookie craving!
- Easy: All made in one bowl, this is a great recipe that your kids can help you with!
- Simple ingredients: There’s nothing fancy about these cookies, and I’ll bet you’ll have most of the ingredients to hand already!
How to make oatmeal chocolate chip cookies
Be sure to see the recipe card below for full ingredients & instructions!
- Cream together the butter and sugar.
- Stir in the eggs and honey.
- Mix in the oats, flour, baking soda and salt.
- Fold in the coconut flakes and chocolate chip.
- Place balls of dough on a lined baking sheet.
- Bake until golden brown.
How long do they keep?
As with all cookies, these taste best straight out of the oven, but they do have a pretty good shelf life. Once fully cooled, transfer them to an airtight container and they will keep at room temperature for up to 2 weeks.
Can you freeze them?
Yes, when frozen, these chocolate chip oatmeal cookies will keep for up to 2 months. Freeze them solid on a baking sheet before transferring to a freezer bag, or place them in a container with the layers separated by parchment.
Thaw frozen cookies at room temperature for an hour before enjoying.
What are the best oats to use?
I like to use quick oats for my oatmeal cookie. They have a chewy texture but aren’t too tough. Old fashioned oats work well too and produce a chewier cookie. It’s best to stay away from steel cut oats.
Tips!
- 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 stand 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.
More Chocolate Cookie Recipes
Dig into all of these favorite chocolate cookie recipes!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Recipe
Honey Oatmeal Chocolate Chip Cookies Recipe
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
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!
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Cream together softened butter and sugar until light and fluffy.
Stir in eggs and honey until mixed together.
Mix in oats, flour, baking soda, and salt. Stir until just combined.
Fold in sweetened coconut flakes and chocolate chips.
Drop 2 tablespoon sized balls of dough onto a parchment lined baking sheet about 2 inches apart from each other.
Bake in the oven for 8-10 minutes or until edges are golden brown.
Allow cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack.
Becky’s tips
- 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 stand 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.
Nutrition Information
Calories: 177kcal (9%) Carbohydrates: 26g (9%) Protein: 2g (4%) Fat: 7g (11%) Saturated Fat: 5g (31%) Cholesterol: 25mg (8%) Sodium: 188mg (8%) Potassium: 42mg (1%) Fiber: 1g (4%) Sugar: 17g (19%) Vitamin A: 155IU (3%) Vitamin C: 1mg (1%) Calcium: 16mg (2%) Iron: 1mg (6%)
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