This recipe really represents the Midwest to me because of all the bees and honey in the state of Wisconsin. We alone sold more than 90 gallons of honey last fall, and we're just small-scale compared to our neighbors!
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup butter, softened
- 1 cup honey
- 2 eggs
- 1 cup flaked coconut
- 1 cup butterscotch chips
- 4 cups crisp rice cereal
- Sift together the flour, baking powder and salt; set aside. In a large , cream butter until light and fluffy. Add honey, a little at a time, beating well after each addition.
- Add eggs, one at a time, beating well after each addition. Mixture will appear curdled. Gradually add dry ingredients; beat until moistened. Fold in the coconut, chips and cereal. Drop by teaspoonfuls 2 in. apart onto greased baking sheets.
- Bake at 350° for 12-14 minutes or until golden brown. Remove to wire racks. Yield: about 5 dozen.
Originally published as Honey Crunch Cookies in Country August/September 1991, p49
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