Chocolate Chip Honey Oatmeal Cookies

posted Feb 10, 2017, 10:05 AM by Donna Rodgers   [ updated Feb 10, 2017, 10:07 AM ]

Chocolate Chip Honey Oatmeal Cookies

  • 1/2 C butter, softened
  • 1/2 C honey
  • 1/4 C brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 11/2 C quick oats
  • 1 C white whole wheat flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 C semi-sweet chocolate chips
  1. Preheat oven to 350. Lightly spray cookie sheets with non-stick cooking spray or line with a baking mat.
  2. Cream together butter, honey, and brown sugar in the bowl of a mixer. Add in egg and vanilla extract and beat until creamy.
  3. In a bowl, whisk together oats, flour, baking soda, and salt. Add dry ingredients to wet ingredients and stir to combine. Stir in chocolate chips.
  4. Drop cookie dough by tablespoon full onto prepared cookie sheets. 
  5. Bake for 8-10 minutes or until edges start to turn golden brown. Centers will appear slightly under cooked. Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely.
  6. Store leftovers in an airtight container.


posted Jan 17, 2017, 11:30 AM by MoCo Bees President   [ updated Jan 17, 2017, 11:36 AM ]




Nonstick cooking spray                                            Honey Lemon Syrup Recipe

¾ cup yellow cornmeal                                           1 cup Honey

¾ cup all-purpose flour                                          Two 3-inch strips of lemon peel

1 ½ teaspoons baking powder                               Juice of 1 lemon

½ teaspoon kosher salt

2 teaspoons lemon zest

4 large eggs

½ cup granulated sugar

¼ cup light brown sugar

1 cup extra-virgin olive oil

½ cup honey

¼ cup sour cream

Honey Lemon Syrup (see recipe)

Fresh berries – optional



Preheat oven to 350 degrees F and adjust the rack to the center of the oven.  Spray a 9-inch round cake pan generously with nonstick spray. 

Combine the cornmeal, flour, baking powder, salt and lemon zest together in a bowl and whisk until blended.

Add the eggs and both sugars to a separate bowl and beat until smooth, 3 – 4 minutes.

Add the oil, honey and sour cream into the egg mixture and beat until combined, 1 – 2 minutes.  Add the dry ingredients in small increments until blended.  Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, about 35 minutes.  Let cool on a wire rack for 30 minutes, then use a paring knife to loosen the cake from the sides of the pan.  Flip over onto a cake plate.

Use a toothpick to poke holes into the cake, and then lightly drizzle with about half of the Honey Lemon Syrup.  Serve with fresh berries and a little extra honey syrup (whip cream as well, if desired).


Add honey, 1 cup water and the lemon peels to a saucepan over medium-high heat.  Stir and lightly simmer for 25 minutes.  Squeeze in the lemon juice, and then remove from heat.  Remove the lemon zest and cool before using…if you want it to thicken you can add a teaspoon of cornstarch.

Honey-Ginger Crunch - November Recipe

posted Nov 13, 2016, 6:56 AM by MoCo Bees President   [ updated Nov 13, 2016, 7:01 AM ]

Honey-Ginger Crunch


1/3 cup packed brown sugar

1/4 cup unsalted butter

1/4 cup honey

1 teaspoon ground ginger

6 cups Rice Chex™ cereal

2 cups bite-size pretzel twists

1 cup whole unsalted almonds

1 cup flaked coconut

1 cup sweetened dried cranberries



1.   Heat oven to 250°F. Spray large roasting pan with cooking spray OR line with foil.

2.  In 1-quart saucepan, heat brown sugar, butter, honey and ginger to boiling. Remove from heat; cool slightly. Into roasting pan, measure cereal, pretzels, almonds and coconut. Stir in brown sugar mixture until evenly coated.

3.  Bake 50 minutes, stirring every 15 minutes. Spread on waxed paper or foil; cool about 15 minutes. Place in serving bowl; stir in cranberries. Store in airtight container.

Pumpkin Honey Cookies - October Recipe

posted Oct 17, 2016, 1:25 PM by MoCo Bees President   [ updated Nov 13, 2016, 7:00 AM ]

Pumpkin Honey Cookies

14 oz. Pumpkin puree
3 eggs
1 c. Sunflower oil
½ c. Light brown sugar
½ c. Honey
2 tsp. Vanilla
1/2 tsp. Salt
2 tsp. Baking soda
1 tsp. Cinnamon
1/2 tsp. Allspice
½ tsp. Ginger
½ tsp. Nutmeg
2 ½ c. All Purpose Flour

Using an electric mixer, blend Pumpkin Puree, Eggs, Oil, Honey, Vanilla and Brown Sugar on medium speed.

In a separate bowl combine Flour, Baking Soda, Salt, Cinnamon, Allspice, Ginger and Nutmeg. 

Slowly add flour mixture to pumpkin mixture using a spoon until well incorporated.

Drop teaspoon size batter onto a greased cookie sheet.


Bake at 350 degrees for 10 minutes. Use more or less flour according to the cookie consistency you prefer.

Ancient Roman Honey Cake - September Recipe

posted Sep 19, 2016, 7:00 AM by MoCo Bees President

Ancient Roman Honey Cake



¾ cup Honey

1 ½ cup Spelt Flour (or wheat)

1 ½ tsp. Baking Soda

1 tsp. Salt

¾ cup Milk

1 Egg

1 tsp. Lemon juice

½ cup Olive Oil


Mix all ingredients.  Pour into a Bundt cake pan and bake at 350 degrees for 35-40 minutes.

Serve with additional honey or yogurt.


posted Aug 11, 2016, 5:50 PM by MoCo Bees President   [ updated Aug 11, 2016, 5:54 PM ]

Honey & Lavender Cookies


 makes about 36 cookies

⅔ cup melted Butter

1 cup white Sugar

¼ cup Honey

1 Egg

1 tsp. Vanilla extract

2 cups Flour

2 tsp. Baking soda (Bicarbonate)

½ tsp. Salt

Coarse grained sugar, for rolling

2 Tbsp. Lavender buds, fresh or dried


1. Preheat the oven to 350°F / 175°C (165°C for convection ovens)

 2. Beat the melted butter, honey, and sugar until smooth.

 3. Beat in the egg and vanilla until well incorporated then fold in the flour, baking soda, and salt.

 4. The dough will be very soft so refrigerate for at least thirty minutes and until it has firmed up.

 5. Take 1.-2 Tbsp sized pieces of dough and shape it into balls. Flatten them with the palm of your hand and then roll in the coarse grained sugar, coating the whole cookie. Sprinkle the tops with lavender buds and gently press them into the cookie.

 6. Bake on a parchment lined baking sheet for 10 minutes or until the edges are crispy and light brown in color. They’ll still be soft when you take them out so let them cool to room temperature before eating. Enjoy ~

Honey Cinnamon Cream Cheese Dip - June Recipe

posted Jun 20, 2016, 12:00 PM by MoCo Bees President   [ updated Jun 20, 2016, 12:03 PM ]

Honey Cinnamon Cream Cheese Dip



1 package cream cheese – softened

¼ teaspoon cinnamon

2 tablespoons Raw Local Honey


Mix all ingredients with an electric mixer until smooth.

Chill several hours

Serve at room temperature - Dip fruit or spread onto graham crackers

Honey Banana Flax Bread - May Recipe

posted May 16, 2016, 9:33 AM by MoCo Bees President   [ updated May 16, 2016, 9:36 AM ]

Honey Banana Flax Bread


3 over-ripe bananas
1/3 cup melted butter
3/4 cup Honey
1 egg beaten
1 teaspoon vanilla
1 teaspoon baking soda
Pinch of salt
1 ½ cups all-purpose flour
1 tablespoon flax seed


**Pre-heat oven to 350 degrees.
Mix butter and mashed bananas in a bowl.

Stir in honey, egg and vanilla.
Sprinkle baking soda and salt over mixture and stir well.
Slowly add flour while hand mixing, add flax last, mix well.

Pour into a greased loaf pan.

Bake for 45 minutes or until toothpick comes out clean.
Cool on a rack, remove from pan, slice and serve!


posted Apr 17, 2016, 3:57 PM by MoCo Bees President   [ updated Apr 17, 2016, 4:06 PM ]


Ingredients for cake:

1 1/2 cups flour
1 tsp baking powder
1 tsp salt
1/2 cup honey
1/2 cup granulated sugar
1/2 cup unsalted butter, room temperature
2 eggs
1/2 cup milk
Zest of 1 small lemon

Ingredients for glaze:

Juice of 1 small lemon for glaze
1 tbsp honey for glaze
1/4 cup powdered sugar for glaze


-Preheat the oven to 350 degrees and position a rack in the center. Butter the bottom and sides of a 9 x 5 inch loaf pan. Line with parchment paper, let hang over some, cutoff excess.

-In a small bowl combine the flour, baking powder and salt. In a large bowl with an electric mixer blend together the honey, sugar, butter and eggs. Add the milk and lemon zest then mix further. 

-Add the flour mixture and blend it until its smooth. Make sure to scrape off any little bits of zest that stick to the beaters and reintroduce them to the mixture.

-Pour it into the prepared loaf pan and smooth the top with a spatula. Bake it for 50 –60 minutes or until a toothpick inserted into the middle comes out clean and the top is a golden brown. It will bake much quicker on the top and edges so it will make you think that it's baked through and even verging on burning, but don't let it fool you, the center needs to be baked too. A few minutes longer and it will set in the center. The toothpick test is the key.

-In a small bowl whisk together the reserved lemon juice, honey and powdered sugar. With a spoon drizzle the glaze over top of the warm cake and let it soak in for 10 – 15 minutes. Using the parchment paper overhang lift the cake out of the pan and let it cool completely on a cooling rack before slicing it. 

Makes 1 loaf


posted Mar 20, 2016, 11:18 AM by MoCo Bees President   [ updated Mar 20, 2016, 5:21 PM ]



1/2 cup (1 stick) unsalted butter, very soft
1/4 cup Sunflower Oil
1/2 cup Honey
1 tablespoon mild molasses
2 large eggs
2 teaspoons vanilla extract
1 cup natural peanut butter
1 1/4 cups old-fashioned rolled oats, ground into flour in a blender or food processor
1 teaspoon baking powder
1 teaspoon salt
3/4 cup peanuts (chopped small/optional)
1 cup chopped dark chocolate chunks (optional)


In a stand mixer or hand-held beater; beat butter and vegetable oil until very light and fluffy.
Beat in honey and molasses.
Add eggs one at a time and mix well along with vanilla.
Add peanut butter and mix until it looks like buttercream.

In a separate bowl, whisk together ground-up oats, baking powder and salt.  Add to dough and mix until just incorporated.  Stir in chopped peanuts.  If adding chocolate chunks, stir them in at the same time.

Cover dough and chill 3 hours.

When ready to bake, preheat oven to 350 degrees and line a baking sheet with parchment paper.  Drop dough by tablespoons and bake 10 minutes, until bottoms are just turning golden.  Remove from heat and move to a cooling rack after a few minutes.  

Makes 4 dozen

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