5 from 1 vote

One Pot Honey Oatmeal Drop Cookies

Yield: 20 Cookies (approx.)
Total Time:
40 mins
These cookies are adapted from Nancy Baggett’s Simply Sensational Cookies cookbook which we were the photographers for. This recipe is basically halved from Nancy's orginal recipe. They cookes are lacy and crispy thin, full of wonderful oat bite and honey flavor. These are so delicate and addicting, it's hard not to eat just one because they just melt in your mouth.


  • 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


Baking Preliminaries:

  1. 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.

  2. 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.

  3. 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.
  4. 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.

  5. 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.

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