These cookies pack such a flavorful punch!
Toasting the oats along with coconut and cashews make the most flavorful oatmeal cookie I’ve ever eaten. I’ve also learned that adding honey to the oats while toasting them allows me to incorporate honey’s sweet flavor and overcome it’s tendency to thin out cookie dough. If we simply added honey to the dough in it’s liquid form it would cause the cookies to spread too much during baking.
These outrageous cookies can be made without nuts or coconut, or you can feel free to add any nut or dried fruit in their place. Simply follow the recipe as written, toasting the oats and honey and then proceed with the recipe.
- 1⅓ cups oats
- ½ cup sweetened flake coconut
- ½ cup salted cashews pieces
- 2 tablespoons honey
- ¾ cup all purpose flour (95 grams)
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 4 ounces unsalted butter, softened
- ½ cup light brown sugar (110 grams)
- ⅓ cup white sugar (70 grams)
- 2 teaspoons vanilla extract
- 1 egg
- ⅔ cup white chocolate chips
- Coarse kosher salt for sprinkling
- Preheat your oven to 350* F
- In a large bowl, mix together the oats, coconut, and cashews then drizzle with the honey. Mix to combine then spread onto a parchment lined cookie sheet
- Toast the mixture in the oven for about 10 minutes, until the coconut begins to brown and the mix becomes fragrant. Allow to cool about 10 minutes
- Combine the flour, baking soda and salt in a medium bowl and whisk, then whisk in the toasted oat mixture. Set aide
- Cream the butter, sugars and vanilla in the bowl of your stand mixer until sandy and smooth
- Beat in the egg, then scrape your bowl and beater
- Add the flour mixture and white chocolate chips and blend on low to combine
- Scoop 2 tablespoon portions of dough onto a parchment lined cookie sheet
- Flatten the cookies just slightly and sprinkle each cookie with a touch of coarse salt
- Bake the at 350*F for 12-15 mins until the edges are golden and the cookies are puffed
- Cool and enjoy!