Mystery X Cookies – Oatmeal Honey Chocolate Chip Cookies

by on December 13, 2010

don’t forget the milk

Rummaging through our kitchen’s “don’t know where else to put it” box, we pulled out this mysterious cookie recipe. It was written in a clean gracefully-looping woman’s handwriting with nothing more than very basic ingredients and instructions. Neither of us had a clue who had given it to us, but that’s not about to stop us from trying a new cookie recipe.

The recipe reminded us of these fantastic “Cowgirl Cookies” we get bakery whenever passing through Bishop, CA. Oats, honey, raisins, chocolate chips, sunflower seeds, coconut flakes.  It was like a perfect batch of trail-mix “cookie-fied.” We were out of sunflower seeds, but we made due without for the virgin batches.

Immediate consensus on the freshly baked cookies was “deliciousness.”  Of course nearly every cookie is delicious warm out of the oven, but even by the end of the day we couldn’t keep ourselves from overindulging on the chocolate chip laced addictive nuggets.

The honey is the main sweetener in the cookies, lending them a soft texture and nectar sweet flavor. It gives a nice change to normally sugar sweetened cookie. Sometimes we forget how tasty honey can be.  Occasionally we’ll switch to using honey for sweetening our morning cappuccinos to complete a perfect morning wake-up.

Thank you Mystery X person, who ever gave us the recipe.  This one is getting a regular spot in our cookie rotation.

- Todd and Diane

Honey Oatmeal Cookie Recipe

Yield: 48 cookies

Total Time: 1 hour

Feel free to add nuts, change or add to the dried fruit, or macerate the dried fruit to make the cookies just how you like your favorite trail mix. This recipe is a good starting point.


  • 3 1/2 c (315g) old -fashioned Rolled Oats
  • 1 c (150g) Raisins
  • 1 c (80g) unsweetened dried Coconut Flakes
  • 1 c (175g) semi-sweet Chocolate Chips
  • 1 3/4 c (200g) all-purpose Flour
  • 1 t (5g) Baking Soda
  • 1 t (5g) Sea Salt
  • 1 c (340g) Honey
  • 1 c (225g) unsalted Butter, melted
  • 2 t (10ml) Vanilla Extract


  1. Combine all of the dry ingredients together in a large bowl. Combine all of the wet ingredients together.
  2. Add the wet mixture into the dry mixture and stir just until fully incorporated. Cover and refrigerated for at least 30 minutes.
  3. Preheat oven to 350 °F. Line a sheet pan with parchment paper or silpat.

  4. Roll the cookies into balls and stagger on lined sheet pan. Bake for 12-15 minutes or until just set.
Recipe Source:

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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

{ 37 comments… read them below or add one }

1 Jessica @ How Sweet December 13, 2010 at 3:38 am

Love that these are sweetened with honey. Mmmm.


2 the urban baker December 13, 2010 at 7:33 am

these are my hubby’s kind of cookie. i think i am going to have to bake off a batch of these as part of his office holiday gift tin! my new year’s vow is to try and bake/cook more with alternative flour + sugars…this is a great place to start!


3 White on Rice Couple December 15, 2010 at 9:48 pm

urban baker- we hope to bake more with alternative flours too. We’ve been gathering up quite a collection, now we just need to start figuring out how to bake with them.


4 deeba December 13, 2010 at 8:00 am

Oooh I’m loving the very idea behind these cookies. A reader asked me for a diabetic recipe the other day.I think these can be perfectly tweaked for her. Love your pictures…always do!! Happy holidays!


5 Maria December 13, 2010 at 8:03 am

I am always up for a new cookie. Love the raisins and honey together!


6 White on Rice Couple December 15, 2010 at 9:47 pm

maria- you are the cookie queen!


7 TheKitchenWitch December 13, 2010 at 9:46 am

I would love these. Unfortunately, I am the only one in the family who doesn’t consider raisins as the devil’s instrument…


8 White on Rice Couple December 13, 2010 at 10:28 am

You just need to macerate them in rum ;)!


9 Sues December 13, 2010 at 4:14 pm

Ooh these look and sound delicious! I love when honey is involved in cookies; it always seems to do AMAZING things to them :)


10 Liz December 14, 2010 at 2:04 pm

Another great recipe, these cookies look amazing! I love this time of year!


11 Michelle December 14, 2010 at 2:34 pm

The cookies and pictures look great!! I’d like to know where you got those glasses?! love them


12 White on Rice Couple December 15, 2010 at 8:42 am

Michelle- the glasses are from Anthropologie store


13 Dani December 14, 2010 at 6:37 pm

Hubbs like oatmeal raisin, I like chocolate chip… could be a perfect match for us. I have local honey so will try it for a Christmas addition. I want to know where you got the lovely glasses, too!


14 White on Rice Couple December 15, 2010 at 8:43 am

Dani- those glasses are from Anthropologie store, but not sure if they are available online. You’ll have to check!


15 Louise Mellor December 14, 2010 at 8:11 pm

i love this recipe, i think the honey would be so delicious with all those oat… im gonna try it, thanks


16 Ilana December 14, 2010 at 9:50 pm

Those cookies really do look yummy! And to second Michelle’s question: where did you get those glasses? I’ve been looking for some just like those… Please do tell…


17 White on Rice Couple December 15, 2010 at 8:42 am

Ilana- those glasses are from Anthropologie!


18 Julie Thomson December 15, 2010 at 4:40 am

A mystery recipe-how fun! And looks like a delicious one at that. There should be more mystery recipes in the world, and more desserts sweetened with honey, what a refreshing idea.


19 White on Rice Couple December 15, 2010 at 9:47 pm

julie- this is the first time we’ve ever used solely honey as the sweetening agent in a cookie. We loved the results and hope to play with honey in our baking more often!


20 lynn @ the actor's diet December 15, 2010 at 6:15 pm

it’s the coconut i tell ya! everything coconut + chocolate is magical!


21 Jennie @ Oh, Sweet Day! December 17, 2010 at 10:15 am

These look great! I LOVE that you used honey as the sweetener!


22 sara December 17, 2010 at 3:36 pm

NOTHING like a warm, fresh cookie. I am familiar with the bishop cowgirl cookie, these look fabulous.


23 Alicia December 18, 2010 at 12:10 pm

This cookie is like everything I love in one little package. The photos are so enticing!


24 Evan Thomas December 18, 2010 at 6:18 pm

These sound delicious! I love all the different flavors apart; I can’t imagine how wonderful they must be together.


25 corinne December 20, 2010 at 8:07 am

et voila ! the dough is ready, outside for 30′ min and soon in the oven ! already the un-cooked dough was delicious ;) :) i can’t wait for the end results !
thanks for this recipe and in general for you great blog, I like it very much.
Greetings from Geneva/swtizerland,


26 Leah January 3, 2011 at 3:05 pm

I made these this evening with dried apricots soaked in some amaretto. I like them very much. Thanks!


27 Amanda January 5, 2011 at 9:27 am

Thank you for the recipe! My friend can’t have processed sugar and these turned out oh so delicious. I still wanted to incorporate chocolate, so I melted some unsweetened squares with honey, poured the mixture onto wax paper, set it up in the fridge, and tore it into chunks. Yum!


28 Michelle May 25, 2011 at 3:52 pm

I just made these with 1 cup natural peanut butter, so good!


29 Justin June 24, 2011 at 4:01 am

I love recipes like this. Honey, Chocolate chips and oatmeal My favorites. Cooks rewards will be good today!


30 Fez August 24, 2011 at 2:41 pm

I’ve never rolled cookie mix into balls and baked it before- do you roll into balls, flatten a little and then bake, or do they naturally flatten themselves in the oven? This recipe looks amazing- I can’t wait to try it!


31 White on Rice Couple August 24, 2011 at 7:18 pm

Hi Fez,
90% of the cookies we ball, we just leave into balls and they will spread and flatten themselves. Occasionally there will be a dough which doesn’t spread, and then we will have to flatten them. This particular recipe will spread on it’s own. Hope you like the recipe!

T & D


32 Chloe September 10, 2011 at 8:04 am

Is it imperative to use sea salt? I always have all of these ingredients at home except for sea salt. I know kosher salt is good for baking too.


33 White on Rice Couple September 11, 2011 at 9:44 am

Hi Chloe,
You can use just about any salt you have or like. Kosher salt is a perfect substitute. If you were to use a regular table salt, I’d cut back on the quantity just a bit. Enjoy!


34 Marta December 9, 2011 at 9:29 am

I made them today and it is delicious indeed. Thank you for a great recipe!


35 LeahJoy February 4, 2012 at 7:04 pm

A friend of mine made these for me and they were so delicious, i had to have the recipe! I can’t eat processed sugar, so he substituted ghirardelli unsweetened baking chocolate for the choc. chips, and it worked great! AH Chocolate!! I hadn’t eaten chocolate since i’d started the new diet! Thank you SO MUCH for posting this recipe! I’m in the process of making my first batch. If i remember, I’ll let you know how they turn out. :)
thanks again!


36 Jean March 7, 2012 at 7:09 pm

Just came across the photograph of these on Pinterest last night and that looked good enought to eat. I had all of the ingredients; but since my DH cannot eat raisins I substituted chopped dates. I used dark honey that I bought at our local farmstand. I added a little flax seed also. I will take a few to the coffee shop in the morning and to meeting in the evening for friends to sample.
Thank you for sharing.


37 Elvi April 30, 2012 at 10:14 am

I made these for a bake sale and they were a hit with the customers AND the sellers. :-)
I subbed chopped dates for half the raisins, and a mix of pumpkin and sunflower seeds for half the coconut. I also subbed shortening for the butter so that I could put “VEGAN” on the sign and attract another segment of the population!
Next time I will reduce the salt, because although the adults loved them as-is, the kids complained that they liked them but they were too salty.
I’m wondering about the baking soda – is there enough acid to activate it in this recipe? I might try it with baking powder next time and see if they get a little fluffier. They were very dense, which nobody seemed to mind, but I’m not sure that was the intention.


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