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Honey Oatmeal Chocolate Chip Cookies

This recipe makes about FORTY (40), 2½- 3 inch cookies. So, if you don't need that many, cut all of the ingredients in half. You can store these, airtight, for up to one week. They can be frozen, airtight, for up to one month.
Course: Dessert
Cuisine: cookies
Author: Hip Foodie Mom

Ingredients

  • cups 3 sticks unsalted butter, cut into chunks
  • 1⅔ cups packed dark or light brown sugar
  • cup honey
  • teaspoon course sea salt + more for sprinkling if desired
  • 4 cups old-fashioned rolled oats
  • teaspoons baking powder
  • cups all purpose flour
  • 2 cups chocolate chips use semi-sweet, milk or bittersweet
  • sea salt; optional

Instructions

  • Position your rack to the middle level in your oven and preheat to 325 degrees. Prepare a parchment paper or Silpat lined baking sheet.
  • In a large saucepan or pot, melt the butter until fluid over medium-low heat, stirring. Remove from the heat and add in the sugar, honey and salt. Stir until well combined and smooth.
  • Next, add the oats and baking powder. Stir well until well combined. Let sit for about 2-3 minutes so the dough can cool a bit.
  • Stir in the flour until evenly incorporated and let sit again for about 5-10 minutes. Lastly, mix in the chocolate chips.
  • Using 2 small spoons or a cookie scoop, scoop the dough and make 1½ inch mounds, spacing them about 2 inches apart on the cookie sheet. Gently press the dough balls down a bit and sprinkle a little sea salt on each one (this is optional but highly recommended).
  • Bake the cookies for about 10-12 minutes or until the cookies are brown at the edges and lightly tinged on top. Watch them carefully to ensure they don’t burn. Transfer to a wire rack and let cool completely before removing.