Ingredients
- 11/2 Cups all-purpose flour
- 1/2 Cup whole wheat flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. CINNAMON
- dash GROUND CLOVES
- dash GROUND NUTMEG
- 1 Cup butter, room temperature (Donna uses unsalted)
- 3/4 Cup sugar
- 3/4 Cup (packed) dark brown sugar
- 1/4 Cup honey
- 2 large eggs
- 1 TB. PURE VANILLA EXTRACT
- 3 Cups old-fashioned oats
- 1 Cup golden raisins
- 1 Cup craisins
- 1 Cup chopped pecans
Preparation
Step 1
Preheat oven to 350°. Line 2 baking sheets with foil or parchment paper. If using foil, lightly butter it to prevent sticking. Because the cookies are cooled on the pan the greasing is important. In a medium bowl, combine the flours, baking powder, baking soda, salt and SPICES. Set aside. In a large bowl, cream together the butter and sugars until fluffy. Beat in the honey, eggs and VANILLA. Gradually add the flour mixture and beat well. Stir in the oats, raisins, craisins and pecans. Drop the batter by the tablespoon onto the cookie sheets, spacing the mounds 2 inches apart. Slightly flatten the cookies. Bake at 350° until golden brown, about 10 minutes. Cool completely on the cookie sheets before storing in an airtight container.
Prep. time: 15 minutes
Baking time: 10 minutes per pan
Yield: 54-60 cookies