Honey Crunch Cookies Recipe

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Honey Crunch Cookies Recipe photo by Taste of Home

Honey Crunch Cookies Recipe

Read Reviews

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!

Featured In: Homemade Smiles Recipes

MAKES:

30 servings

TOTAL TIME:

Prep: 20 min. Bake: 10 min./batch + cooling

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VERIFIED BY Taste of Home Test Kitchen

Quick

MAKES:

30 servings

TOTAL TIME:

Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup honey
2 large eggs
1 cup sweetened shredded coconut
1 cup butterscotch chips
4 cups crisp rice cereal

Directions

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

Nutritional Facts

2 each: 196 calories, 10g fat (7g saturated fat), 31mg cholesterol, 181mg sodium, 25g carbohydrate (15g sugars, 0 fiber), 2g protein.

Ingredients
Directions

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup butter, softened
1 cup honey
2 large eggs
1 cup sweetened shredded 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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Reviews forHoney Crunch Cookies

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MY REVIEW

[email protected] User ID: 2578616 258244

Reviewed Dec. 17, 2016

"I really enjoy the flavor. I got 45 out of the batch. They didn't raise much & I had to turn my oven down to 325 or the bottom of the cookie got too dark. I also shortened the baking time to 11 minutes. I may make them again but think I will try baking soda instead of baking powder."

MY REVIEW

mrenda User ID: 5393618 214468

Reviewed Dec. 10, 2014

"These were great! I used chocolate chips instead of the butterscotch. Just the right amount of sweetness."

MY REVIEW

AnnaM124 User ID: 5696452 8400

Reviewed Apr. 27, 2012

"I love everything about these cookies. Just sweet enough with a little bit of crunch."

MY REVIEW

MyLadyMarion User ID: 6383653 15313

Reviewed Dec. 17, 2011

"I was hoping they would be a little sweeter. I was really disappointed at how plain they were I didn't really think they had much of a taste at all."

MY REVIEW

sharon1379 User ID: 3437024 40976

Reviewed Jan. 13, 2010

"I was expecting them to be a "crunchy" cookie so was a little disappointed in the texture but they taste ok. Not sure that I would make them again though."

MY REVIEW

rosepetal00 User ID: 2681200 39330

Reviewed Jan. 10, 2010

"I think these are some of the best cookies I have ever had! I thought they might end up being too sweet after reading the ingredients, but they turned out perfectly! They have a very different chewy texture that I love and the flavor is amazing. :o)"