1 cup butter or margarine, softened (2 sticks)
1/2 cup Burleson's Pure Honey
1-1/2 cups granulated sugar
2 large eggs
2 tablespoons of milk
2 tablespoons vanilla
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2-1/2 cups of old-fashioned oats
1-1/2 cups hazelnuts (also called filberts) toasted* and chopped
1-1/2 cups flaked or shredded coconut (optional)
6 dozen whole hazelnuts (for garnish)

In a large mixer bowl, beat butter, sugar and honey until light and fluffy. Add eggs, milk and vanilla; beat well to combine. Stir together flour, baking soda, baking powder, and salt. Add to butter-honey mixture, beating on low speed to combine. Stir in oats, toasted hazelnuts and coconut. Cover dough;chill for at least 1 hour. Heat oven to 350º. Place tablespoonfuls of dough on baking sheet coated with nonstick cooking spray. Place one whole hazelnut on each cookie. Bake for 8 to 10 minutes or until cookies are golden brown, but slightly soft in center. Cool on baking sheet for 2 minutes. Remove to wire rack to cool completely. Makes 6 dozen cookies.

* To toast hazelnuts, bake at 350º for 5 to 10 minutes or until light golden brown; cool. Or microwave on High for 2 to 4 minutes.