Honey Nut Oatmeal Cookies

honey nut cookies?! have you ever?


i made these a while ago and have been hoarding the photos/recipe to share after my popsicle and blueberry obsessions calmed down a touch-


so now that i’m finalizing this post to share, i want to make them again immediately.






my brain took a weird path to come to this idea


it is heavily influenced by honey nut cheerios- one of my favorites as a kid




it’s a classic/basic oatmeal cookie recipe with part of the sugar replaced by honey


so the texture is a little different (softer) and the flavor is a full-mouth honey flavor with a hint of oat and walnut






be warned: the recipe makes 11 dozen cookies!


I haven’t tried cutting the recipe in half because I like to share cookies


but it was certainly a feat in the heat of summer to bake that many cookies in one afternoon (read as: totally worth it)






I usually like to photograph my food soon after it is edible (cooked, frozen etc) but I had to wait a couple of days with these cookies


-and they were half gone by picture day


they are just that good.




one year ago: chipotle chicken sweet potato skins


happy baking!

Honey Nut Oatmeal Cookies
Recipe type: drop cookie
Serves: 11 dozen
  • 1½ C unsalted butter, room temperature (3 sticks)
  • 1 C packed brown sugar
  • 1 C honey
  • 2 eggs, room temperature
  • 2 tsp vanilla extract
  • ½ C vanilla protein powder
  • 3 C all purpose flour
  • 1½ tsp baking soda
  • 1½ tsp baking powder
  • 4½ C old fashioned oats
  • 2 - 2½ C chopped walnuts
  1. preheat oven to 325 degrees F. line cookie sheets with parchment paper and set aside
  2. in stand mixer with paddle attachment, cream butter then add brown sugar and cream until lighter in color, about 2 minutes.
  3. add honey and cream again thoroughly.
  4. scrape sides of bowl and add eggs, one at a time and combining thoroughly in between
  5. add vanilla
  6. then add protein powder and combine thoroughly. scrape sides of bowl again
  7. gradually add flour and both soda and powder. mix only until just combined
  8. remove bowl from mixer and stir in oats and nuts with spatula
  9. use a small cookie scoop or 2 small spoons to scoop dough onto prepared sheets.
  10. bake 9-11 minutes until edges are starting the brown and the top is set.
  11. remove from cookie sheets and cool completely on wire racks
  12. store in air tight container at room temperature.






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