YIELD: Makes 6 to 7 dozen


1/2 cup – hot water, or hot black tea

1 cup – raisins

2 cups – flour

1 1/2 cups – quick cooking rolled oats

1 tsp. – baking soda

1 tsp. – ground cinnamon

1/2 tsp. – salt

1/2 tsp. – ground nutmeg

1 cup – butter

3/4 cup – honey

1 – egg

1 tsp. – vanilla

1/2 to 1 cup – chopped walnuts

1 package (6 oz.) – chocolate chips, optional


Pour hot water/tea over raisins; let stand at least 15 minutes.

Combine flour, oats, baking soda, cinnamon, salt and nutmeg. Mix thoroughly; set aside.

Cream butter; gradually add honey until light and fluffy. Beat in egg and vanilla.

Drain raisins; reserve 1/4 cup liquid. Alternately add flour mixture and reserved raisin liquid. Stir in nuts, raisins and chocolate chips. Chill dough for at least one hour.

Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake at 350°F about 12 minutes or until browned. Let stand one minute on cookie sheet; remove and cool on rack.

Store in airtight container.

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