Julie Clark
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Honey Roasted Chocolate Oatmeal Cookies
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These Honey Roasted Chocolate Oatmeal Cookies are chock full of oatmeal, honey roasted peanuts, chocolate chips, white chocolate chips and a hint of cinnamon.
Honey Roasted Chocolate Oatmeal Cookies
Today is special day.
Today my husband and I have been married for 15 years!
The recipe I have for you today is for Honey Roasted Chocolate Oatmeal Cookies, and this recipe is a special one for my husband and me. It was these cookies that I sent to my husband over Christmas break just a month after we met, before our first date.
He tried them, and he fell in love.
With the cookies and with me. 🙂
We had our first date the first week back to school after Christmas break and the rest is history!
These cookies were originally called “Heart Oatmeal Cookies”, because you were supposed to press them into a heart shaped cookie cutter. I rarely take the time to do that. My husband and I lovingly call them “The Cookies”. Put the emphasis on the “The” and we both know what cookies we are talking about.
But for you, I named them Honey Roasted Chocolate Oatmeal Cookies, because they are full of honey roasted peanuts and three types of chocolate, which makes them a bit unique. They also have a hint of cinnamon, just like our doubletree cookies.
All of those flavors together give a special taste that is really unlike any other cookie we make.
And these cookies are so hearty. When they are in the house, I end up eating one for breakfast and it keeps me satisfied until lunch! With the oatmeal and peanuts, they really do fill you up!
I joke with Maddie that the way to a man’s heart is through his stomach, with these cookies being the proof. And we’ve told her she’s not allowed to make cookies for a guy until she is much, much older.
And if you decide to make these for someone special…you can’t say I haven’t warned you.
Other Oatmeal Cookie Recipes
- Iced Coconut Oatmeal Cookies
- Cranberry Oatmeal Cookies
- Reese’s Oatmeal Cookies
- Oatmeal Raisin Cookies
- Cowboy Cookies
And try our easy Mexican chocolate cake!
Honey Roasted Chocolate Oatmeal Cookies
These Honey Roasted Chocolate Oatmeal Cookies are chock full of oatmeal, honey roasted peanuts, chocolate chips, white chocolate chips and a hint of cinnamon.
Servings 48
Prep Time 20 minutes
Cook Time 9 minutes
Total Time 29 minutes
Ingredients
- 1 cup shortening plus 2 Tablespoons butter
- 1 cup firmly packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 1/2 cups plus ⅓ cup flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups oatmeal
- 1 cup milk chocolate chips
- 1 cup white chocolate chips
- 1 cup plus 2 tablespoons honey roasted peanuts
- 1 1/2 teaspoons cinnamon
- 3 semi-sweet chocolate baking squares 3 ounces
Instructions
- Combine shortening, butter and sugars. In a stand mixer, beat on medium speed until well combined. Beat in eggs and vanilla.
- In a separate bowl, combine the flour, baking soda, and salt. Add gradually to the sugar mixture while mixing on low speed. Then add in the oatmeal, chips, peanuts and cinnamon and mix just until combined.
- Place cookies by rounded tablespoons on an ungreased cookie sheet. Press down slightly to flatten the dough. Bake at 375 degrees for 9 minutes. Cool for 5 minutes on the cookie sheets before transferring to a wire rack to cool completely.
- If desired, melt baking squares according to package directions. Using a spoon, drizzle the chocolate on top of each cookie to decorate. Allow the chocolate to harden completely before storing.
Notes
If desired, you can make these cookies into heart shapes, or any other kind of shape. Place a cookie cutter down on a baking sheet and press the dough into the cutter to fill it. Remove the cutter and bake. The size of the cookie cutter will determine the yield of this recipe!
Nutrition
Calories: 157kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 82mg | Potassium: 66mg | Sugar: 11g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 0.7mg
Can I use butter 🧈 in this recipe in place of shortening?