Revised and IMPROVED Cookie Recipe

So, I’ve been making these cookies for quite a few weeks now, and the kids really do love them.  This week, I had the time to make the cookies, but had forgotten to set out the butter in the morning so it was soft enough to mix.  I really wanted to have the cookies made . . . so I just melted the butter.  While the butter was melting, I added the raw honey to the pot too – not sure if this made any difference or not . . .   I also had just a little bit extra vanilla left in the container – so I added that in as well, and turns out the cookies were even better!  So here’s the revised, improved and even more delicious cookie recipe.  Remember, you can use regular flour if you don’t have a gluten intolerance.  We seem fine in our house with gluten, so I don’t mind the kids having these in their lunch made from and organic wheat flour.  But feel free to use gluten free flour.

Revised and Improved Chocolate Chip Cookies

  • Servings: 60 cookies
  • Difficulty: easy
  • Print


3 cups flour

1 cup oats

1 tsp baking powder

1 tsp baking soda

2/3 cup Enjoy Life chocolate chips

4 eggs

1/4 cup raw honey

1/2 cup butter

3 tsp vanilla extract


  1. Preheat the oven to 350.  If you have a convection setting, feel free to use this.  I do as I cook all three sheets of cookies at once.
  2. In a small saucepan, melt the butter – you can add the honey to this pan as well and melt them both together.
  3. While the butter is melting combine the flour, oats, baking soda, baking powder and chocolate chips in a big mixing bowl.  You can also crack the 4 eggs into a separate bowl and mix them well with a fork to combine.
  4. Once the butter and honey have melted, add in the vanilla, mix to combine, and add this along with the eggs to the bowl with the dry mixture.
  5. Mix well to combine – you can do this by hand or in a stand mixer.
  6. Using a small ice cream scoop, or just 2 spoons, drop 1 tbsp of batter at a time onto cookie sheets (I’ve found no need to grease or line the cookie sheet with anything).  You should get 60 cookies, give or take, out of this batter.  I don’t bother to flatten or squash the cookies either – they will just rise up again anyway.
  7. Bake for 8-12 minutes – when I use convection and put all 3 trays of cookies in at once, they take about 10 minutes.
  8. ENJOY!

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