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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | cup | flour, bread, enriched | 1 1/2 | cup | old-fashioned rolled oats | 1/2 | teaspoon | baking soda | 1/2 | teaspoon | baking powder | 1/2 | teaspoon | salt | 1 | tablespoon | cinnamon, ground | 1/2 | teaspoon | nutmeg | 1/2 | cup | honey | 1/2 | cup | canola oil | 1 | tablespoon | molasses | 1 | large | egg | 1 | large | egg | 1 | large | egg | 1 | large | egg | 1 | teaspoon | vanilla extract | 1/2 | cup (not packed) | raisins, seedless | 1/2 | cup, chopped | walnuts |
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Steps
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Sequence
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Step
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| | 1 | In a large bowl, combine all the dry ingredients and mix together. | | 3 | Mix the wet and dry mixtures. Add the raisins and walnuts and mix some more. If the mixture seems too wet, add a bit of flour. If the mixture is not binding together very well, add an egg white. | | 4 | Cool the mixture for 20 minutes in the fridge. | | 5 | Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe--this burns more easily). | | 6 | In a medium bowl, mix all the wet ingredients together. | | 6 | Drop batter by teaspoonfuls onto a baking sheet. It may be a good idea to line the sheet with parchment paper. Press the teaspoonfuls with a fork to ensure even baking. | | 7 | Bake for about 15 to 20 minutes or until golden on the bottom of the cookie. | | 8 | Enjoy! (These cookies freeze very well, too!) |
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