Ingredients Jump to Instructions ↓

  1. 1/2 cup raisins

  2. 1/2 cup dark brown sugar

  3. 1/2 cup honey

  4. 1/2 cup unsalted butter

  5. 1/4 teaspoon vanilla extract

  6. 1 large egg

  7. 1 1/4 cups quick cooking oats

  8. 1 cup all purpose flour

  9. 1/2 teaspoon baking soda

  10. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. : Preheat oven to 350 degrees F. Place raisins in small bowl and cover with hot water. Set aside until ready to use. Combine sugar, honey, butter and vanilla in a large bowl. Cream with an electric mixer at medium speed until light and fluffy, about 6 minutes. Add egg and beat until well blended. Using a wooden spoon, gently fold oats, flour, baking soda and salt into sugar mixture. Drain raisins and pat them dry with paper towels and gently fold them into batter. Transfer batter to refrigerator and chill at least 15 to 20 minutes. Drop by rounded tablespoons at least 2 inches apart onto lightly greased baking sheets. Bake until golden brown and almost set, about 12 minutes. Remove from oven and let stand on baking sheet until firm, about 4 minutes. Remove cookies from pan and serve immediately or store in an airtight container.


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