These crunchy cookies are a favorite with garden writer Peter Tonge, who says it's probably of English origin because it's a recipe of his mother's. Peter's wife, Barbara, says she and the children like the cookies all year round and they're good to have on hand for snacks. She likes to serve them to people who come to visit.
They must be stored in an airtight container. Crunchies 2 cups oatmeal 1 cup flour 1 cup coconut Pinch salt 7 ounces butter or margarine 2/3 cup brown sugar 2 tablespoons honey 1 teaspoon baking soda Mix oatmeal, flour, coconut, and salt together in a medium-size bowl. Melt butter along with brown sugar and honey.
Add baking soda. Add to dry ingredients, and pour into 13-by-9-inch baking pan.
Bake at 275 degrees F. for 50 minutes. Cut into squares.