Oaty Honey Cookies

Sweet and crunchy on the outside, chewy on the inside, these golden oaty honey cookies are perfect with a cup of tea or coffee at breakfast or snack time. 

Our younger daughter arrived for a visit last week and when we picked her up at the airport, she raved about the oat cookies she was give on board the last flight. 

Her chief reason for liking them was that, while they had tasty oats, they didn’t have any “bits” because the oats seemed finely ground. These oaty honey cookies were my attempt to recreate those, but with nicer ingredients. I looked up Walker’s Crumbly Golden Oat Biscuits (British brand!) and noted that they contained canola and palm oil, golden syrup, sugar and flour. 

I switched out the oils for butter, syrup for honey and used brown sugar and whole wheat flour instead of white. Did these cookies taste like the Walker’s ones? They did not. Were they delicious? Absolutely. And I am grateful for the inspiration.

Oaty Honey Cookies

This recipe makes about 20-22 cookies, depending on the size you make them. The dough will spread out so chilling it first and leaving enough space between them in the pan is crucial. I recommend chilling the dough for at least 30 minutes.

Ingredients

2/3 cup or 50g porridge oats 

1 cup or 120g whole wheat flour 

2 tablespoons dark brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon fine sea salt

1/4 cup or 57g butter, melted and cooled

1/4 cup or 60ml honey

2 tablespoons milk

1 teaspoon pure vanilla extract

Method

Measure your oats then use a small food processor to turn them into flour. 

In a large bowl, combine the oats, flour, baking powder, and salt. 

In a smaller dish, whisk together the butter, honey, milk and vanilla.

Add the honey mixture to the dry ingredients and stir to incorporate. 

Chill, covered with cling film, for 30 minutes in the refrigerator. 

When the chilling time is coming to a close, preheat your oven to 350°F or 180°C and prepare a baking pan by lining it with baking parchment or a silicone mat. 

Separate the cookie dough into even pieces. (I’m anal like that so I weighed my dough and each ball was 17g.) Roll them into a ball with damp hands. Press gently onto the baking parchment or silicone.

 

Repeat until all of the dough is used, leaving 6cm (2 inches) between each cookie to allow for spreading.

Bake for 12-14 minutes, or until golden. Remove the pan from the oven and let the cookies cool on the pan for 10 minutes.

 Carefully lifting them off with a spatula and let them cool fully on a rack. 

Brew yourself a cup of tea and enjoy! 

It’s Sunday FunDay and, since it’s September, we are celebrating National Honey Month by sharing recipes with honey. Many thanks to our host, Camilla from Culinary Cam. Check out the links below. 

• Baked Brie With Honey by Mayuri's Jikoni
• Honey Almond Milk Iced Latte by Amy's Cooking Adventures
• Oaty Honey Cookies by Food Lust People Love
• Peach Bruschetta with Hot Honey by A Day in the Life on the Farm
• Smashed Figs with Sesame and Honey by Culinary Cam
• Winter Bahar by Sneha's Recipe

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Oaty Honey Cookies!

.