Honey Chocolate Oatmeal Cookies

These soft oatmeal cookies made with only natural, unpasteurized Roadapple Ranch golden honey (no refined sugars), have just a touch of dark chocolate to make them decadent - or use raisins or chopped dates for a chewier option.

Honey Chocolate Oatmeal Cookies (makes 24 cookies)

  • 1 cup butter, softened
  • 1 3/4 cup unpasteurized Roadapple Ranch honey
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1 100g bar of good dark chocolate (at least 75% cocoa)
  • 3 cups quick cooking oats


In a medium bowl cream together butter and honey.  Beat in eggs one at a time, then stir in vanilla.  Combine flour, baking soda, salt and cinnamon; stir into the crreamed mixture.  Place bar of chocolate stil in package on a cutting bard and hit sharply with a meat tenderizer.  Remove chunks from package and stir into creamed ixture. Stir in oats.  Cover and chill dough for at least one hour.

Preheat oven to 375F.  Lightly greese a regular cookie sheet with leftover butter wrapper, or use a no-stick cooking sheet.  Using a tablespoon, drop rounded scoops of dough 2 inches apart on the cookie sheets.

Bake for 8 to 10 minutes in preheated oven or until cookies are golden brown (note: cookies will turn golden suddenly because of the honey content).  Allow cookies to cool on a baking sheet for 5 minutes before transferring to a wire rack or plate to cool completely.