I found this recipe in the Winthrop College cookbook my (then future) daughter in law gave me a couple of years back. It seemed like an easy and good recipe, and given that Louise just finished posting that September is National Honey Month (I think she's told us that before, but I always forget; I count on her to keep track of food holidays), this seemed like a great way to celebrate.
1/2 cup (1 stick) butter
2/3 cup honey
1-1/2 cups quick oats
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts (I used walnuts)
1/4 cup flour
1/4 tsp baking powder
1/4 tsp salt
In a pan, melt the butter. Stir in the honey (spray your measuring cup to avoid having all the honey stick to it), bring to a boil, and simmer for one minute. Meanwhile, stir together all of the dry ingredients. Pour the butter/honey mixture over it, stir together until well combined, and drop by the rounded spoonful into a well greased mini muffin pan. Bake at 350F for 15 to 20 minutes, until lightly browned. Remove from the oven, and let cool for 10 to 15 minutes before attempting to remove from the pan (otherwise, they will break - trust me on this). Store tightly wrapped to keep them soft. Makes about 36.
I used my smallest cookie scoop to fill the muffin pans. I also topped with some melted chocolate chips I happened to have (from another project). Next time, I'd line the muffin pan with mini muffin papers, and spray those, to make it easier to remove them from the pans, and so I don't have to worry about eating the ones that break and don't look pretty.
My dearly beloved really liked these, and even Mark managed to compliment me, after a fashion: "These aren't half bad." Trust me, that's high praise from that kid.
Happy Wednesday, everyone!