Ingredients for Honey Chocolate Oatmeal Cookies
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons vegetable shortening
- 4 ounces semi-sweet chocolate chips
- ½ cup honey
- 2 large eggs
- 1 cup rolled oats
- ½ cup shredded coconut
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How to Make Honey Chocolate Oatmeal Cookies
- Preheat your oven to 325°F (160°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon salt. Set aside.
- In a small saucepan over medium heat, melt 6 tablespoons of vegetable shortening. Add 4 ounces of semi-sweet chocolate chips and stir until completely melted and smooth.
- Remove from heat and stir in ½ cup honey until well combined.
- In a separate bowl, lightly beat 2 large eggs.
- Gradually add half of the beaten eggs to the warm chocolate mixture, stirring until well incorporated.
- Repeat with the remaining egg mixture, ensuring a smooth batter.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup rolled oats and ½ cup shredded coconut.
- Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 18-20 minutes, or until the edges are golden brown and the centers are slightly set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
357g
Fat
140g
Carbs
57g
