This may be my favorite cookie recipe of all time. If you really love oatmeal you will love these. Be prepared to eat too many in a single day. Click here to download the PDF version.
- 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
- 1 1/4 cups raw sugar (turbinado)
- 2 eggs
- 3 tablespoons honey (I use raw, natural, strained honey–use the honey you like best)
- 1 1/2 cups flour
- 1 teaspoon salt
- 2 tablespoons cinnamon
- 4 cups old fashioned oats (not quick or instant)
- 1 1/2 cups pecans, chopped coarsely
- 1 1/2 cups raisins
- Cream butter and raw sugar together in a large mixing bowl.
- Add eggs and honey and mix to incorporate.
- Sift into this mixture flour, salt and cinnamon then mix again to incorporate.
- Add all at once oats, pecans and raisins then mix until completely combined. The dough will be very stiff and rather sticky.
- Form into 1 – 1 1/2 inch balls and position on a parchment covered cookie sheet.
- This is important: These cookies will not melt and form a cookie shape–you have to shape them yourself. I like my cookies to have uneven edges because they get really crunchy.
- Bake at 375° for exactly 20 minutes (or 350° if using convection)
Let cool completely before eating. If you store these in a cookie jar (recommended) use the crumbs at the bottom of the jar for a little crunch on some ice cream.