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Honey Oatmeal Cookies

Honey Oatmeal Cookies

Daniel

Daniel

Soft and flaky. Good tasting.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 30 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 19.6g
  • 6%
  • Protein:
  • 2 g
  • 4%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 24 mg
  • < 1%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat together shortening, honey, egg, water, and vanilla until creamy. Add combined remaining ingredients; mix well.
  3. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

TRANSFORMER
158

TRANSFORMER

11/5/2003

I used butter instead of shortening, because I wanted that honey-butter flavor. If you use butter as well, add 1/2 c more of flour, to compensate for the natural water content in most supermarket butters. Also, after mixing, let the batter sit for about 10 minutes, to allow the oats to take in the wet ingredients. I also baked at 325 instead of 350, because it seemed like they were burning at the higher temp. The cookies are cakelike, and go great with a glass of cold milk. I just have to wonder if the vanilla cuts down the honey flavor. Next time, I will omit the vanilla from the recipe and see how that works out.

KimH
81

KimH

7/16/2006

Good flavor but it's not an oatmeal cookie without raisins!!! After reading the other reviews I added 3/4 cup raisins to the wet ingredients and let it sit for 15 minutes before mixing in the dry ingredients. I also added 3/4 cup walnuts and substituted whole wheat flour for the all-purpose flour. After mixing all the ingredients I let the dough stand for about 10 minutes before baking and it helped with the too much moisture "problem." I cooked my cookies on unglazed stoneware like "pampered chef" and they were perfect!

GRRREMLYN
54

GRRREMLYN

7/29/2007

Perfect! Not sugary sweet at all, which was exactly what I was looking for. Used butter instead and semi-sweet chcolate chips. I'm making it again and I'm using walnuts, this time. The texture is perfect, and the tatse is wonderful. DO NOT MAKE IF YOU ARE LOOKING FOR A GOOEY SWEET COOKIE.

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