Monte-Bellaria Lavender Oatmeal Cookies

When you are looking for a treat that will appeal to all ages, there’s nothing like a great oatmeal cookie.  The added richness of our culinary lavender and lavender honey makes the cookie perfect for special dessert occasions.






Lavender Butter

1 1/4 sticks       Unsalted butter, melted
1 TBSP             Monte-Bellaria Culinary Lavender


Cookie Dough

1 cup                 Monte-Bellaria Lavender Honey
1/3 cup             Packed Brown Sugar
1/3 cup             White Sugar
1                         Large Egg


2 Cups              Rolled Oats
1 1/4 Cup         All-Purpose Flour
1/2 Tsp             Lemon Zest
1/2 Tsp             Baking Soda
1/2 Tsp             Table Salt



  1. Melt the butter in a small saucepan.
  2. Add the Monte-Bellaria Culinary Lavender buds to the hot butter and let steep for 20 minutes.
  3. Strain the lavender buds out using a fine mesh stainless steel strainer. Retain the butter.

  1. Pre-heat the oven to 375°F. Line two baking sheet with silpat™ silicon baking mat (or grease the baking sheets.)
  2. Beat together the lavender butter, white and brown sugars, Monte-Bellaria Lavender Honey and egg until smooth.
  3. Add the oats, flour, baking soda, zest and salt and mix until a heavy dough forms.
  4. Drop the dough by tablespoons about three inches apart to the lined baking sheets (about 9 per sheet).

  1. Bake at 375°F, for 14 minutes, rotating the sheets about half-way through baking. Cookies will golden browned in color.
  2. Let the cookies sit on the baking sheet for about 3 minutes.
  3. Transfer the cookies to a rack to cool for at least a half hour.

Yield: 18, 3-inch cookies

Monte-Bellaria di California Natural Honey


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