Super Chewy Oatmeal Cookies

honeyoatmealraisinMy cousin Barb and her family gave me a lovely baker’s gift set from Penzeys, including vanilla sugar, cocoa, cinnamon, and a lovely surprise called baking spice, for Christmas this year. Baking spice is a combination of two types of cinnamon, anise, allspice, mace, and cardamom – it is a delicate flavor that I now know can be used a bit more generously in various baked goods, and I plan to mix it into various muffins, quick breads, and cakes in the future.

These treats are adapted from a “make-it-mine” recipe base in the Better Homes & Gardens Baking book, where you choose your ingredients and flavorings to create whatever you like. The honey in this recipe definitely gives it the ultra-soft, super-chewy texture, so if you’re looking for a crispier cookie I’d recommend using brown sugar or a combination of brown and white instead. Also, I used a combination of rolled and quick-cooking oats because that’s what I had on hand, but you could go with just one or the other if you like.


  • 1 cup butter
  • 1 cup sugar
  • 1/2 cup honey
  • 1 teaspoon baking soda
  • 1 teaspoon baking spice
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 2 cups old-fashioned/rolled oats
  • 1 cup quick-cooking oats
  • Optional: 1 cup golden raisins


Preheat oven to 350 degrees. Line several baking sheets with parchment paper.

In a mixer, cream together the butter, sugar, honey, baking soda, baking spice, and salt until light and fluffy. Add eggs and vanilla and beat to combine, scraping the sides of your bowl well. Add flour and mix on low to combine, then stir in oats.  If using, stir in raisins – alternatively, you can make a few batches of plain cookies, then add the raisins later, which is what I did.

Using a one-inch cookie scoop, drop generous scoops of dough onto the baking sheets. Bake for 9-10 minutes, until edges are just golden but centers still look puffy and slightly. Remove from oven and cool on baking sheets for about 4 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature for 3-4 days. Makes about four dozen.


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