Honey Oat Cookies

Preparation

1. Step 1

   Position a rack in the middle of the oven and preheat the oven to 350°F. Line a cookie sheet with parchment.

   Step 2

   In a large bowl, whisk the oats, coconut, brown sugar, flour, baking soda, and cinnamon together thoroughly. Set aside.

   Step 3

   In a small saucepan, combine the butter, honey, water, and vanilla and heat over medium-low heat, stirring, until the butter is melted and the mixture is thoroughly combined. Remove from the heat.

   Step 4

   Make a well in the center of the flour mixture and pour in the butter mixture. Using a rubber spatula, fold the butter mixture thoroughly into the flour mixture and let sit for 5 minutes.

   Step 5

   Use a small ice cream scoop to form the cookies, about 2 round tablespoons each, and place on the prepared cookie sheet, leaving 1 inch between them. With the palm of your hand, flatten each cookie into a 3-inch round, about ½ inch thick.

   Step 6

   Bake the cookies for 10 to 12 minutes, rotating the pan halfway through the baking time, until they are a deep golden color. Let cool completely on a wire rack.

   Step 7

   In a small pan, combine the chocolate chips, oil, and salt and heat over low heat, stirring constantly, until the chocolate is almost melted. Turn off the heat and stir until the chocolate is completely melted. Using a spoon, top each cookie with some of the topping. Let stand until the topping has set.

   Do ahead: The cookies can be stored in an airtight container at room temperature for up to 5 days.