One-Pot Honey Oatmeal Cookies
This honey oatmeal cookies recipe was originally published in 2012 and re-published in 2020 with new step-by-step photos and video.
Easy One-Pot Honey Oatmeal Cookies
Hello friends, we’re happy to be sharing this cookie cookbook with you. Nancy Baggett’s Simply Sensational Cookies cookbook is out and we photographed and styled all the recipes. Did we gain any weight during the shoot? Absolutely yes. How much did we gain? We’re not supposed to share because we signed a super duper secret contract and it’s all part of the job. 😉
How can we not gain a few pounds? Not only were we photographers and stylists, we were taste testers for all the ones that needed a photograph. Yes, each cookie needed to pass our quality control before it hit the set and trust us, it’s so hard to name a favorite. It’s a tough job, all this cookie eating, but someone has to do it and we’re always ready for cookbook challenges that come our way.
Video: Recipe for Easy One-Pot Honey Oatmeal Cookies
She pours so much love and detail into every recipe that the flavors and textures really shine through. If you love cookies in any way-shape-or form, you’ll love this book. Nancy is a seasoned author with many best selling cookbooks to her name. Her cookie recipes in this book focus on bright and fresh flavors and she shares them in easy, streamlined techniques.
Nancy flew out and shot in our studio for 4 days, all of which were long days where she was very hands on in making and baking cookies. We shared them with our studio neighbors, our mailman, guys and girls at the dojo, and took them home to share with many more. Everyone loved the wonderful varieties of cookies and hopefully you’ll have a blast making them at home with your family.
Some iphone scenes from the cookbook shoot at our studio in August 2011
lovely Nancy Baggett, the author, getting ready to bake up a storm
Nancy Baggett putting finishing styling touches on a cookie shot
More of our Cookie recipes here:
One Pot Honey Oatmeal Drop Cookies
- 3/4 cup (1 1/2 sticks) unsalted Butter , cut into chunks
- 3/4 cup packed Brown Sugar
- 3 Tablespoons Honey
- 1/4 teaspoon Kosher Salt
- 2 cups Old-Fashioned Oats
- 1 teaspoon Baking Powder
- 3/4 cup All-purpose Flour
- flaky salt (optional) for topping cookies
Position a rack in the middle of the oven; preheat to 325°F. Line a baking sheet pan with parchment paper or generously grease or coat with nonstick spray.
In a large saucepan, melt the butter until fluid over medium heat, stirring. Remove from the heat. Stir the sugar, honey, and salt into the butter.
- Continue stirring the mixture, mashing out any lumps of sugar until completely smooth. Thoroughly stir in the oats and baking powder. Let the dough stand until cooled slightly.
Stir the flour into the dough until evenly incorporated. Let it stand to firm up for 5 to 10 minutes. Scoop up the dough and drop in even 1 1/2-inch mounds (a medium cookie scoop works perfect), spacing 2 inches apart. Pat down the mounds into 2-inch rounds. If garnishing with flaky salt, add a few crystals to the cookie tops.
- Bake (middle rack) one sheet at a time for 10 to 13 minutes or until the cookies are brown at the edges and lightly tinged on top; watch carefully, as they may brown very rapidly at the end. Transfer the baking sheets to wire racks. Let the cookies firm up for about 2 minutes. Using a wide spatula, transfer the cookies to the wire racks. Let cool completely.