Soft Honey Oat Cookies
These soft honey oat cookies are the perfect blend of chewy oats and sweet honey, offering a delightful treat for any occasion.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 Spatula
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups rolled oats
Wet Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 2/3 cup honey
- 2 large eggs
- 1 tsp vanilla extract
Instructions
Preparation
- In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the honey and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the rolled oats until evenly distributed.
- Using a tablespoon, scoop dough onto the prepared baking sheet, spacing each cookie about 2 inches apart. Flatten each ball of dough slightly with the back of a spoon.
Serving
- Bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until the edges are golden brown. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Storage
- Once completely cooled, store the cookies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer and transfer to a freezer-safe bag for up to three months.
Notes
Pro Tips: For softer cookies, slightly underbake them and let them cool on the baking sheet. Ingredient Substitutions: Substitute coconut oil for butter for a dairy-free option. How to Serve: Serve with a warm beverage or as part of a dessert platter. Storage & Freshness: Keep in an airtight container to maintain softness. Make-Ahead Tips: Prepare dough in advance and freeze for quick baking later.