“An oatmeal raisin cookie with a different sugar mix and incorporating several tricks for a sweet, chewy, and absolutely irresistable treat. Makes excellent oatmeal-chocolate chunk cookies.”
24 huge cookies

Ingredients Nutrition


  1. Whisk together the flours, soda, powder and salt thoroughly in one bowl.
  2. Boil water and pour it over the raisins in a bowl or cup. Allow them to soak while you follow the rest of the steps.
  3. Heat the butter until almost melted (some can still be solid if desired).
  4. Cream in sugars until thoroughly blended and almost whipped.
  5. Add eggs one at a time, beating in thoroughly after each egg.
  6. Add vanilla and creamer, beating in thoroughly. The batter will be very liquidy.
  7. Slowly add the flour mixture in two to four batches, blending slowly and thoroughly.
  8. Stir in the oats carefully.
  9. Stir in raisins or other additions.
  10. For large, softer cookies, chill dough for 30 minutes to one hour. If not, grease baking sheets and preheat oven to 350°.
  11. Scoop cookies onto sheet and flatten with spoon or back of your hand. This dough makes excellent very large cookies, so I suggest an ice cream scoop for the dough.
  12. Heat honey in microwave so it is easier to work with. Use care or a brush to cover the tops of the cookies with honey.
  13. Bake each batch 12- 20 minutes or until done.

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