Cloves, ginger, cinnamon, and nutmeg come together in this chewy cookie that’s sweetened with local honey. Honey oatmeal spice cookies are a great addition to any cookie tray.
If you love chewy cookies, this is one for you! Oatmeal lends to the chewiness There are so many things to love about this cookie.
The warm spices are perfect for the holiday season. This is everything a holiday cookie should be.
A good friend of mine always asks how I get my cookies all the same size. Easy! I use a cookie scoop. See the one I use in the recipe card below.
You need to plan ahead a bit to make these cookies. The cookie dough needs to chill for about 4 hours. It can chill longer so I like to make the dough one day than refrigerate it overnight.
This cookie is sweetened with honey. There’s a little extra sweetness from sugar. Before baking, you dip a flat-bottomed glass in sugar and flatten the cookie.
Once baked, that sugar almost makes the cookies glisten.
The cookies don’t spread much. Once they are done they are soft but cool them on the cookie sheet for a minute or two before removing them to a cooling rack. If you try to remove them too soon, they will bend and possibly break.
The type of honey you use will affect the flavor. I used a neutral honey, rather than an infused honey. Actually, our school has beehives and I was lucky to get a jar. As a way to say thank you, I made these cookies for the teacher who oversees the hives.
Honey spice oatmeal cookies are full of warm spices. A delightful cookie to enjoy with a cup of coffee or tea. #ChristmasCookies
Tips for making Honey Oatmeal Spice Cookies
- Don’t skip chilling the dough. If the butter is too warm the cookies will spread too much and be more crispy than chewy.
- Don’t skip flattening the dough. The cookies won’t spread on their own. If you must skip the sugar due to dietary concerns, that’s ok. It adds a nice crunch and additional texture.
- These cookies will keep a few days on the counter in a covered container.
More Christmas Cookies:
Monday Christmas Cookie Recipes
- Amaretti Snowball Cookies
- Bourbon Pecan Snowballs
- Brown Sugar Pecan Cookies
- Cappuccino Crinkles
- Cherry Garlands
- Chocolate Hazelnut Cookies
- Chocolate Peppermint Kiss Cookies
- Chocolate Sugar Kisses
- Christmas Confetti Amaretti Cookies
- Christmas Mouse Shortbread Cookies
- Christmas Pinwheel Cookies
- Cinnamon Chip Holiday Spice Cake Mix Cookies
- Cinnamon Pecan Snickerdoodles
- Classic Butter Spritz Cookies
- Gluten-Free Gingerbread Cookies
- Hermit Cookies
- Honey Spice Oatmeal Cookies by Family Around the Table
- Melting Snowman Cookies
- Pecan Brown Sugar Cookies
- Pecan Pie Bars
- Peppermint Chocolate Cookies
- Peppermint Kiss Cookies
- Peppermint Patty Cookies
- Peppermint Shortbread Cookies
- Raspberry Jam Cookies
- Reindeer Cookies
- Toffee Bars
- White Chocolate Cranberry Crinkle Cookies
- 2 ¾ cups all-purpose flour
- 1 T - ground ginger
- 2 tsp. - ground cinnamon
- 1 tsp. - baking soda
- ½ tsp. - salt
- ¼ tsp. - ground cloves
- ¼ tsp. - nutmeg
- 1 ½ cups oats (quick-cooking or old fashioned), uncooked
- 2 sticks butter, softened (no substitutions)
- ¾ cup honey
- 1 large egg
- In a large bowl, beat butter and honey with an electric mixer until creamy. Add egg; beat well.
- Add half of the cookie mix; beat well. Add remaining cookie mix; beat well.
- Divide dough into thirds; place each on a piece of plastic wrap and flatten to ½-inch thickness. Wrap tightly; chill at least 4 hours.
- Preheat oven to 350°F.
- Remove one portion of dough from the refrigerator.
- Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten to ⅛-inch thickness with bottom of glass dipped in granulated sugar. Repeat with remaining dough.
- Bake 5 to 7 minutes, just until centers are set. (Cookies will feel soft. Do not overtake.)
- Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
This recipe is adapted from the National Honey Board.
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