Celebrating a Classic

Chewy honey oatmeal cookies

March 19th is National Oatmeal Cookie Day, and we have decided to celebrate with our Chewy Honey Oatmeal Cookies! This recipe has proven to be a fan favorite for years, and it is easy to see why – perfectly sweetened and spiced, these cookies come out of the oven with just the right amount of chewy texture.

But honey does more than just add the perfect kiss of sweetness to this recipe. Did you know that honey is also a humectant ingredient? What this means is that honey naturally draws in and retains moisture, which gives these cookies just the right mouthfeel, crumble and - perhaps more importantly – can even extend the shelf life of your baked goods.

Considered by many to be the cookie underdog, we’re glad to see the oatmeal cookie get its day, so get your baking sheets ready and whip up a batch of our Chewy Honey Oatmeal Cookies!


  • 1/2 cup butter or margarine, softened
  • 1/2 cup granulated sugar
  • 1/2 cup honey
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/2 cups quick cooking rolled oats
  • 1 cup whole wheat flour
  • 1/4 tsp. salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. baking soda
  • 1 cup raisins, chocolate or butterscotch chips

In medium bowl, beat butter with sugar until thoroughly blended. Blend in honey. Blend in egg and vanilla, mixing until smooth.
In separate bowl, mix together oats, flour, salt, cinnamon and baking soda; blend into honey mixture. Blend in raisins or chips.
Drop dough by rounded tablespoonfuls onto greased baking sheet. Bake at 350°F for 12 to 14 minutes until cookies are golden brown.
Remove from oven and allow cookies to cool 2 to 3 minutes before removing from baking sheet.
Cool completely then store in an airtight container.

TIP: High altitude adjustment: Increase oats to 2 cups and decrease whole wheat flour to 3/4 cup.

Now, when baking with honey, it is best to start with recipes developed for honey, but if you would like to swap honey for granulated sugar in some of your favorite recipes, please take heed and follow these steps:

  • Reduce the liquid in the recipe by 1/4 cup for each cup of honey used.
  • Add about 1/2 teaspoon baking soda for each cup of honey used.
  • Reduce oven temperature by 25 degrees to prevent over-browning.

We want to hear from you! What do you love most about oatmeal cookies? Is it the customization of them, or memories of cookies shared with loved ones? Tell us all about it in the comments below!