Although this recipe is more popular around Christmas time I decided why not add this to my Valentine’s Day recipe arsenal. After all, a cookie qualifies as a dessert and I’ve been wanting to share this recipe for a while. Although not traditionally served on Valentine’s Day you won’t regret baking these!
Tips &Tricks
One thing that I like to do is soak my raisins in hot melted butter along with some honey. This allows your raisins to get nice and juicy and also adds some extra chewiness to your cookies.
If you don’t want to bake these immediately you can store your cookie dough in the freezer for up to 3 months. Just be sure to wrap tightly ( I recommend double Ziploc bags)
The Recipe
1 ¾ cups of flour
¾ teaspoons baking soda
½ teaspoon of salt
1 teaspoon vanilla extract
½ cup white sugar
¾ cups of brown sugar (light or dark is ok but I prefer dark)
1 ½ sticks of melted unsalted butter
1 teaspoon of cinnamon
⅔ cup of raisins
¼ cup of honey
1 egg
½ cup oatmeal (heaping)
Procedure
Melt your butter and set it aside. Add your raisins and honey and mix well. Allow this to sit for about 30 minutes.
In a separate bowl, you will combine your flour, baking soda, salt, oatmeal, white sugar, brown sugar, and cinnamon and mix well.
You will then add your honey butter with raisins, vanilla extract, and egg. Mix well until a dough forms.
You will want to allow your dough to chill before rolling it into balls since it will be too soft. Let it chill in the fridge for about an hour and then roll it into balls. I usually do two tablespoons per cookie.
If you are baking them immediately allow them to chill in the fridge again for 45 minutes to an hour. You will then preheat your oven to 350 degrees and bake for 10-12 minutes.
If you decide to bake them later be sure to wrap them tightly and store them in the freezer for up to a few weeks.
