Honey oatmeal raisin cookies
by Norma Chikiamco
Makes about 54 cookies.
1/3 cup honey
1 ¼ cups sugar
¼ cup solid shortening, such as Crisco
¼ cup butter
1 ¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups quick-cooking or regular oats
1 cup coarsely chopped cashew nuts
1 cup raisins
For the topping (optional)
1 Tablespoon sugar
1 teaspoon cinnamon
Preheat oven to 375° F (190°C). Mix honey, sugar, shortening, butter and eggs in a mixing bowl. In a separate bowl, combine flour, baking soda, salt, oats, nuts and raisins.
Add flour mixture into honey mixture and stir just until combined. Drop by tablespoonfuls on ungreased cookie sheets, 2 inches apart.
If desired, combine sugar and cinnamon. Sprinkle on top of cookies. Bake for 8 to 9 minutes or until browned. Transfer cookies immediately to cooling rack. When cooled, keep in an airtight container.
Before measuring the honey, spray the measuring cup with nonstick cooking spray so the honey won’t stick to the cup and can be poured more easily into the mixing bowl.
Once you’ve combined the honey and flour mixtures, the batter will be very dense, therefore a bit difficult to stir. Just persist, or get a strong-muscled person to stir the batter for you.
However, don’t over stir the batter or the cookies will be tough. Stir just until the ingredients are combined (there should be no white flour visible).
When you remove the cookies from the oven, they should feel soft and pliable. Do not bake them until they’re hard.
Use a wide, preferably nonstick spatula to transfer the cookies quickly to a cooling rack, being careful not to ruin their shape. The cookies will firm up on the rack. If you don’t transfer the cookies at once, they’ll harden and stick on the cookie sheet and will be difficult to remove.