Little Bites: Rebecca Kinsella of Juniper’s Honey Oat Cookies

Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.

This week, Juniper’s pastry chef Rebecca Kinsella shares her recipe for Honey Oak Cookies. Though she uses freshly harvested honey from the restaurant’s rooftop hives, you can simply buy yours at the farmers market or the grocery store. Trust us, a quick shopping trip is a lot easier than putting on a bulky bee suit, firing up the smoker and dodging thousands of stingers.

Honey Oat Cookies


  • 2 sticks unsalted butter
  • 1 cup sugar
  • 1 1/2 cups golden raisins
  • 1/2 teaspoon vanilla
  • 3/4 cup honey
  • 1/2 teaspoons baking soda
  • 4 cups all purpose flour
  • 2 1/2 cups rolled oats


  1. Preheat oven to 350° F.
  2. Using a mixer with a paddle attachment cream together the butter and sugar, then add honey and vanilla. Making sure to scrape down the bowl so all the ingredients are incorporated fully.
  3. Sift flour and baking soda together, then add to the butter mixture.
  4. Remove from mixer and fold in oats and golden raisins.
  5. Drop tablespoon sized scoops of dough onto a greased baking sheet.
  6. Bake for 12-15 minutes.


  • Bluegrassbloke

    White sugar; white flour, gluten. Needs organic oats, organic raisins, organic flour