Preheat the oven to 375°F (190°C). Toast the hazelnuts on a baking sheet for 5 minutes.
2
Once toasted, rub with a clean tea towel to remove most of the skins.
3
Roughly chop the hazelnuts and then set aside.
4
In a bowl, cream together the butter and sugar with an electric hand mixer until smooth.
5
Add the egg, vanilla extract, and honey, and beat well until smooth once more.
6
Combine the flour, baking soda, oats, and salt in a separate large bowl, and stir to mix.
7
Stir the flour mixture into the creamed mixture and beat until very well combined.
8
Add the chopped nuts and raisins, and mix until evenly distributed throughout the dough.
9
If the mixture is too stiff to work with easily, add a little milk until it becomes pliable.
10
Line 2 or 3 baking sheets with parchment paper. Roll the dough into walnut-sized balls.
11
Flatten each ball slightly, leaving plenty of space between them.
12
Bake in batches for 10–15 minutes until golden. Cool slightly, then move to a wire rack.
13
Leave to cool completely before serving. STORE The cookies will keep in an airtight container for 5 days, so if you make a batch on Sunday night they will last the school and working week.
