Based on Nancy Baggett’s “Dessert Book”
- 2 ¼ cups all purpose flour
- 1 ½ tsp ground cinnamon
- ¾ tsp ground nutmeg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 16 Tbsp (1 stick) butter, slightly softened
- 1 cup packed dark brown sugar
- ¾ cup granulated sugar
- 2 large eggs
- 3 Tbsp clover or other mild-flavored honey
- 2 ½ tsp vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ½ cups golden raisins
- 1 cup chopped walnuts or pecans (optional)
- Generously grease several large baking sheets (about four batches will be made)
- In a medium bowl, thoroughly stir together the flour, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In a large bowl, with a mixer on low, then medium speed, beat the butter and sugars until well blended and lightened, about 1 ½ minutes, scraping down the sides of the bowl as needed.
- Add the eggs, honey, and vanilla and beat on medium speed until light and fluffy, about 2 minutes longer.
- Beat in the flour mixture on low, then medium speed, scraping down the sides of the bowl as needed.
- Stir in the oats, raisins, and walnuts, if using, until evenly distributed. Let stand to firm up for 10 minutes.
- With lightly greased hands or using an ice cream scoop, make clumps size and shape of a golf ball.
- Space each clump about 3 inches apart, then push each one down to about 1 inch thickness.
- Bake for about 8-14 minutes, or until just slightly darker at hte edges and almost firm when lightly pressed in the center. Reverse tray halfway to ensure even baking.
- Transfer the sheets to wire racks, let it stand for about 4 minutes to firm up slightly.
- Using spatula, transfer to the racks, let cool completely.
- The sugar amount is just about right!