Honey Oat Cookies
There are many bakeries that are on my list to try in 2024, and Back in the Day Bakery is at the very top. Over Christmas, a good friend gifted me their lovely cookbook, which is chock full of the most delicious baking recipes, both sweet and savory. I love to sit down with a cup of tea and peruse my cookbooks. It is one of my very favorite past times. This book already has recipe after recipe earmarked to add to the 2024 baking roster for my very own little test kitchen, right here in Bluffton, SC.
I have to give kudos to my friend Savannah in giving me this cookbook. Not only is it completely up my alley, but I honestly (and I’m not sure how) had never caught wind of this landmark bakery that exists right here in my own back yard!! It is a stone’s throw from my home, located in the beautifully eclectic downtown Savannah, GA. I will be publishing a list of bakeries that I wish to visit in 2024 for inspiration, to hold myself accountable for a few road trips this year, but this one will easily be added to the top.
When I cracked open this cookbook, I was impressed with how organized the chapters are laid out and assembled, by category and flavor. It appeals to my categorical Virgo nature. There are many intriguing options within this book, but this recipe for Honey Oat Cookies grabbed me as the first to try for a few reasons.
First, I absolutely LOVE the combo of oats, honey and chocolate. It is a such a hearty and delicious combo, especially with the hint of cinnamon, crunch of coconut and tinge of sea salt added in. Even if you aren’t a big coconut fan, as I know many are averse to the consistency, these have just the right amount to add flavor without overwhelming the cookie. Second, it is the beginning of the year, and with all of the oats involved in this recipe, it is practically health food, am I right?!Jump to Recipe
Honey Oat Cookies are simple elegance. All of the flavors in this particular cookie come together like and philharmonic orchestra performance on your tastebuds, and I couldn’t quite stop eating them!
The good news is, these freeze beautifully once set, so you can plop half into the deep freeze to keep yourself from eating them all in one clip. The end result is truly like the best and freshest granola bar you have ever tasted, in bite sized form. These are excellent not only for dessert, but as a post-workout energy snack for a hike, run or day outdoors, as well.
Lastly, these cookies are super simple to make, as you don’t even need a mixer of any sort. Just good old fashioned elbow grease required! I love a hand-mixed recipe, not only because it is simple, but it harkens back to the good old days, just as I remember making cookies as a kid.
So, without further ado, here is the recipe, with full credit to the lovely Back in the Day Bakery. I can’t recommend purchasing the Back in the Day Cookbook – Made with Love enough if you are a baker, or any of the other Back in the Day Bakery Cookbooks, for that matter. The flavors are comforting and creative and shows that these folks have seasoned experience and success for good reason. Pick up a copy for more recipes like this one and a million more ideas. It will really get the creative baking juices flowing!
When comparing my cookies to the photo, mine were undoubtedly more messy in appearance…or rustic…depending on your view. Next time around, I would use a finer ground oat, or perhaps throw them in the food processor to break them down a bit before getting started. This might make them easier to mold into a cookie form and hold their shape better, for a more refined, clean look.
Also, when measuring your oats, try to be as accurate as possible. I added an overflowing cup of oats, which was an error on my part. You want to be sure the ratio of the butter/honey binder is on point to adhere to oats mixture when combined. Too many oats with not enough wet mixture makes it much harder to bind into cookie form, so you will either need to make a little extra of the sauce, or measure the oats to a tee.
I also used a level 1.5 teaspoon ice cream scoop to measure my cookies, so I yielded 18 cookies instead of 12. I used about the same baking time and they tasted simply delicious. So, if this happens, you will end up with a few more and slightly smaller cookies, which works just fine for me. I also used the same amount of chocolate for mine (as called for in the recipe) and it worked out perfectly.
That is all I’ve got! Happy baking and hope you enjoy as much as I did!
Honey Oat Cookies
- Large Mixing Bowls
- Plastic Spatula
- Small Saucepan
- Baking Sheets
- Parchment Paper
- Cooling Racks
- 1 cup old-fashioned rolled oats (not quick cook)
- 1¼ cup sweetened flake coconut
- ¼ cup light brown sugar, packed firmly
- ¾ cup unbleached, all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 8 tbsp unsalted butter, cut in chunks (one stick)
- 1 tbsp honey
- 1 tbsp water
- 1 tsp pure vanilla extract
- ½ cup semisweet chocolate chips
- 1 tsp vegetable oil
- 1 pinch of fine sea salt Maldon Sea Salt
- Position a rack in the middle of the oven and preheat to 350℉. Line a cookie sheet with parchment.
- In a large bowl, whisk the oats, coconut, brown sugar, flour, baking soda, and cinnamon together. Set aside.
- In a small saucepan, combine the butter, honey, water, and vanilla and heat over medium-low heat, stirring until the butter is melted and the mixture is thoroughly combined. Remove from heat.
- Make a well in the center of the flour mixture and pour in the butter mixture. Using a rubber spatula, fold the butter mixture thoroughly into the flour mixture and let sit for 5 minutes.
- Use a small ice cream scoop to form the cookies, about 2 rounded tablespoons each, and place on prepared cookie sheet, leaving 1-inch between them. With the palm of your hand, flatten each cookie into t a 3-inch round, about a ½-inch thick.
- Bake the cookies for 10-12 minutes, rotating the pan halfway through the baking time, until they are a deep golden color. Let cool in pan for about five minutes, then move to a wire rack with a thin spatula to cool completely.
- In a small pan, combine the chocolate chips, oil, and sea salt and heat over low heat, stirring constantly, until the chocolate is almost melted. Turn off the heat and stir until the chocolate is completely melted. Using a spoon, top each cookie with some of the topping. Let stand until the topping has set.