Browned honey!! Did you even know this could be done? I didn’t either, until I stumbled across it on a vacation to Maui. Is it too dramatic to say it changed my life?haha. Well it did!

This is an incredible twist on the classic oatmeal cookie, incorporating the rich, caramelized flavor of browned honey and the sweet charm of butterscotch chips. These browned honey oatmeal cookies promise a cookie that’s not only flavorful, but also boasts a unique texture that melds chewiness with a delightful crunch. Try my Oatmeal Apple Cinnamon Cookies for another unique, but addicting oatmeal cookie.

Here is a guide to crafting these browned honey oatmeal cookies. Perfect for those looking to elevate their cookie game with a sophisticated and deliciously distinctive treat.

As someone who’s always on the hunt for unique flavors and textures in baking, I wanted to create a cookie that stands out from the crowd. The idea of caramelizing honey to bring out its depth and then pairing it with the hearty texture of oatmeal and the sweet surprise of butterscotch chips was just too tempting to resist. This recipe is a culmination of the experiment, producing cookies that are as delightful to the palate as they are to the eye. For a less sophisticated, but super fun oatmeal cookie, take a look at my Oatmeal Candy Bar Cookie.

The Chemistry of Browned Honey Oatmeal Cookies

Caramelizing honey is a chemical transformation that intensifies its flavor, bringing out a complex blend of sweetness and slight bitterness that resembles caramel. This process involves heating the honey to a specific temperature where the sugars break down and then recombines, creating new flavor compounds. The incorporation of oats add a chewy texture and nutty flavor, which complements the richness of the browned honey. Butterscotch chips introduce a creamy, buttery sweetness that balances the overall flavor profile. The combination of baking soda and the acidic components in the browned honey and butterscotch chips ensure a slight lift, making the cookies tender yet dense.

How do you brown honey without burning it?

Carefully monitor the honey as it heats, stirring occasionally to ensure even caramelization. Use a candy thermometer to watch for the target temperature of 266 degrees Fahrenheit. This indicates the honey is caramelized but not burnt. The color should be a deep amber, and it should have a rich, aromatic smell. I want some as I’m typing this. Such a fun flavor!

Can I substitute butterscotch chips with another type of chip?

Absolutely. While butterscotch chips complement the caramelized honey and oatmeal beautifully, you can certainly experiment. Chocolate chips, white chocolate chips, or even caramel bits will give a different flavor profile.

If you’re subbing out the butterscotch chips, perhaps it’s because you’re more of a purist, in which case you might want to stick to the classic Oatmeal Chocolate Chip Cookies. If you have a yearning for life changing creations though, you need to try this cookie! Look, here’s a compromise for those who might not enjoy butterscotch, just sub those chips out for some mashed up macadamia nuts. The subtle flavor with the crunch yields a respectable second place to the butterscotch option. Either way, each option will bring a unique twist to the recipe.

Why is it important to let the cookies rest on the pan after baking?

Allowing the cookies to rest on the pan after baking helps them to set.This makes them easier to remove without breaking. The brief cooling period also allows the residual heat from the pan to finish cooking the cookie gently, ensuring the perfect texture.

Can this recipe be made gluten-free?

To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend designed for baking. Here is my favorite one. Ensure that the oats are certified gluten-free to avoid cross-contamination.

What is in browned honey oatmeal cookies?

Unsalted Butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.

Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.


Has a distinct flavor, will sweeten and soften your treat and give it a brown color.


Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.


Provides some fiber. Absorbs liquid in the dough or batter, making a chewy texture. It adds a slight nutty flavor and a layer of nutritional value, making baked treats slightly more wholesome.

All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.


A seasoning that adds a nice spice to your treat.

Baking Soda

Elevates the pH level of your batter or dough. It increases the spread in your treat and encourages browning, which gives the crispy outside and soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will activate your baking soda are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk and sour cream. Baking soda only reacts once, which is right when it’s mixed into your batter or dough. The soda creates little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Butterscotch Chips

Made of sugar, palm oil, whey, non-fat milk, lecithin, vanilla and natural flavor. These tiny chips add a burst of butterscotch flavor to your treat.

Storage Tips

Store the cooled cookies in an airtight container at room temperature for up to 5 days to maintain their freshness and texture. For longer storage, cookies can be frozen for up to 3 months. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container.


Both the unbaked cookie dough scoops and the baked cookies freeze well. For just the dough, place the scoops on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding only a few minutes to the baking time. Baked cookies should be cooled completely before freezing in an airtight container.

Making Ahead

The cookie dough can be prepared and refrigerated for up to 3 days before baking, allowing the flavors to meld and deepen. This make-ahead option provides flexibility for fresh baking and ensures the caramelized honey integrates fully into the dough.

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Why make browned honey oatmeal cookies?

Through this comprehensive guide, you’re now equipped to bake a batch of browned honey oatmeal cookies. These not only taste incredible but also bring a touch of sophistication to the classic oatmeal cookies. Enjoy the process and the delicious results!

Recipes You May Love

Browned Honey Oatmeal Cookies

5 from 1 vote
Author: Madison Reid
Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 24
This unique cookie has the flavor of caramelized honey, wrapped with oatmeal and butterscotch chips.


  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 1 cup honey **browned
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups oats
  • 3 cups all-purpose flour
  • 1/2 tsp fine sea salt
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 11.5 ounces butterscotch chips **one bag


  • Preheat your oven to 350 degrees
  • In a medium sauce pan, add the cup of honey and turn the stove up to medium heat
  • Boil the honey until it reaches 266 degrees. It will darken as it boils.
  • In a standing mixer add the butter and sugar. Whip until combined. Pour the warm honey into the butter mixture and continue whipping until combined. It is important to use the honey while still warm, if it gets too cooled then it will harden like a candy caramel and not mix into the batter.
  • Add the eggs and vanilla. Mix until combined.
  • Turn the mixer off and add the oats, flour, salt, cinnamon and baking soda into the mixing bowl.
  • Turn the mixer on low and mix until the dough comes together.
  • Fold the butterscotch chips in.
  • Scoop large cookie scoops onto light metal, parchment paper lined pans.
  • Bake for 10 minutes.
  • Remove the cookies and allow them to rest on the pan for 5-10 minutes before removing from the pan. Enjoy!


Calories: 298kcal Carbohydrates: 51g Protein: 4g Fat: 9g Saturated Fat: 5g Polyunsaturated Fat: 1g Monounsaturated Fat: 2g Trans Fat: 0.3g Cholesterol: 35mg Sodium: 155mg Potassium: 70mg Fiber: 2g Sugar: 31g Vitamin A: 270IU Vitamin C: 0.1mg Calcium: 14mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.