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Print this Recipe    Honey Oatmeal

Honey-Chocolate Oatmeal Cookies

2 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup vegetable shortening or butter
2 ounces bittersweet chocolate, chopped
1 1/4 cups honey
2 large eggs
1 1/2 cups rolled oats
1 cup flaked coconut

Preheat the oven to 325 degrees. Grease 2 cookie sheets. Combine
the flour, baking powder, baking soda, cinnamon and salt. In a
saucepan, melt the vegetable shortening (or butter) and chocolate.
Add the honey and stir until smooth. Remove from the heat and pour
into a large mixing bowl. In a separate bowl, beat the two eggs
lightly. Pour half of the beaten egg into the honey mixture. Blend
well. Repeat with the remaining half. Gradually add the dry
ingredients. Blend well. Stir in the oats and coconut. Drop the
dough by spoonfuls 1 1/2 inches apart onto the prepared cookie
sheets. Bake for 18-20 minutes until lightly colored. Transfer the
cookies to wire racks to cool.

Yield: 4-5 dozen

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