2 1/4 c All-purpose flour
1/2 ts Baking soda
1/4 ts Salt
1 c Quick oats
1 c Dark brown sugar; packed
1/2 c White sugar
1 c Salted butter; softened
2 tb Honey
2 ts Vanilla extract
2 lg Eggs
1 1/2 c Raisins
1/2 c Walnuts; chopped (optional)
Preheat oven to 300 degrees. In a medium bowl combine flour, soda, salt and oats. Mix well with wire whisk and set aside. In a loarge bowl blend sugars with electric mixer set at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl, then add honey, vanilla and eggs. Mix at medium speed until light and fluffy. Add the flour mixture, raisins and walnuts, and blend at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 22-24 min. or until cookes are light golden brown. Immediately transfer cookes with a spatula to a cool flat surface. Yield 3 doz Mrs. Fields Cookie Book SHARON TRAWICK (UEPP45A) —–