Oil, vegetable, sunflower, linoleic (less than 60%)
1
tablespoon
molasses
1
large
eggs
1
teaspoon
vanilla extract
1/3
cup
chocolate chips
Steps
Sequence
Step
1
In a large bowl, mix all the dry ingredients together.
2
In a medium bowl, mix all the wet ingredients together. Hint: when measuring out the honey, spray the measuring cup with oil or baking spray--your honey won''t stick).
3
Mix the wet stuff with the dry stuff. Add the raisins and walnuts and mix. If the mixture seems too wet, add a bit of flour. If it isn''t binding together very well, you may wish to add an egg white.
4
COOL the mix for 20 minutes in the fridge.
5
Preheat the oven to 335 degrees (lower temperature due to the honey in the recipe which will burn more easily).
6
Drop by teaspoonfuls onto your baking sheet (I recommend lining the baking sheet with parchment paper). Press down with a fork to ensure even cooking.
7
Bake for about 15 - 20 minutes or until golden on the bottom of the cookie. The cookies freeze very well and make a great snack! Enjoy.