Double-Barrel Honey Oat Cookies with Spiced Walnuts

Double-Barrel Honey Oat Cookies with Spiced Walnuts

These cookies offer a delightful twist on the classic oatmeal raisin cookie. We've swapped the raisins for chopped walnuts and added the unique flavor of Double Barrel Honey for a touch of sweetness and complexity. Warm spices like cinnamon and ginger add a cozy touch, making these cookies perfect for a fall day or a delightful anytime treat.


  • 1 cup rolled oats
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped walnuts
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon Double Barrel Honey
  • 1 teaspoon vanilla extract


    1. Preheat Oven and Prepare Baking Sheet: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

    2. Combine Dry Ingredients: In a medium bowl, whisk together the rolled oats, flour, chopped walnuts, baking soda, salt, cinnamon, ginger, and nutmeg.

    3. Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

    4. Add Egg, Honey, and Vanilla: Beat in the egg, Double Barrel Honey, and vanilla extract until well combined.

    5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!

    6. Shape and Bake: Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between cookies for spreading.

    7. Bake the Cookies: Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.

    8. Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.


    • For chewier cookies, bake for a shorter amount of time. For crispier cookies, bake for a few minutes longer.
    • You can substitute pecans or almonds for the chopped walnuts.
    • Leftover cookies can be stored in an airtight container at room temperature for up to 3 days.

    These Double-Barrel Honey Oat Cookies with Spiced Walnuts are a delicious and unique twist on a classic. The combination of the chewy oats, the crunchy walnuts, the warm spices, and the subtle sweetness of Double Barrel Honey creates a truly irresistible cookie experience!