Honey-Chocolate Oatmeal Cookies – a delicious recipe with flour, baking powder, baking soda, cinnamon, salt, vegetable shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325.
2
Grease 2 cookie sheets.
3
Combine the flour, baking powder, baking soda, cinnamon and salt.
4
In a saucepan, melt the vegetable shortening (or butter) and chocolate.
5
Add the honey and stir until smooth.
6
Remove from the heat and pour into a large mixing bowl.
7
In a separate bowl, beat the two eggs lightly.
8
Pour half of the beaten egg into the honey mixture.
9
Blend well.
10
Repeat with the remaining half.
11
Gradually add the dry ingredients.
12
Blend well.
13
Stir in the oats and coconut.
14
Drop the dough by spoonfuls 1 1/2-inches apart onto the prepared cookie sheets.
15
Bake for 18-20 minutes until lightly colored.
16
Transfer the cookies to wire racks to cool.
1192
kcal
Calories
58
g
Fat
152
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 ½ cups flour, 1 teaspoon baking powder, ¼ teaspoon baking soda, 1 teaspoon cinnamon, and more.
Yes, Honey-Chocolate Oatmeal Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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