Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 3 cups old-fashioned oats

  3. 3/4 cup unsalted butter, room temperature

  4. 1/4 cup solid vegetable shortening, room temperature

  5. 3/4 cup sugar

  6. 3/4 cup dark brown sugar, packed

  7. 1/4 cup honey

  8. 2 large eggs

  9. 2 cups raisins

  10. 1 cup walnuts or pecans, chopped

  11. 1 tbsp vanilla extract

  12. 1 teaspoon baking powder

  13. 1 teaspoon ground cinnamon

  14. 1/2 teaspoon baking soda

  15. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 F. Grease baking sheets with butter.

  2. Toast nuts by cooking for 3 to 5 minutes over a skillet set on medium-high heat and stirring frequently or by arranging on a cookie sheet in a single layer and baking for 8 to 10 minutes in a 350 F preheated oven. Allow to cool and chop. For plumper and juicer raisins, soak them in hot water for 1 to 2 minutes then drain well or heat for 3 minutes in the oven before stirring into the cookie dough mixture.

  3. In a bowl, combine flour, baking powder, baking soda, ground cinnamon and salt. In a large bowl and with an electric mixer, cream butter, shortening, white sugar and dark brown sugar thoroughly. Add in honey, eggs, and vanilla, then beat until light and fluffy. Gradually beat in flour mixture, then stir in oats, raisins and chopped nuts.

  4. Using a tablespoon or a small scoop, drop dough onto prepared cookie sheets and bake in oven until golden brown, about 10 minutes. Cool completely.


Send feedback