Ingredients
3/4 cup chunky peanut butter
3/4 cup GOLDEN BLOSSOM HONEY
3/4 cup sugar
1 egg
1/4 cup milk
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1 3/4 cups plus 2 tablespoons whole wheat flour
1 teaspoon baking soda
3 cups old-fashioned oats, uncooked
1 cup raisins
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 375°.
Using an electric mixer beat together peanut butter, honey and sugar until creamy. Add egg, milk, oil and vanilla. Mix until combined. Beat in flour and baking soda. Then add oats and raisins.
Drop batter by tablespoonfuls onto ungreased cookie sheet. Bake about 8 minutes until cookies are golden brown. Remove to rack and cool.
Yields: approx. 5 dozen cookies
Using an electric mixer beat together peanut butter, honey and sugar until creamy. Add egg, milk, oil and vanilla. Mix until combined. Beat in flour and baking soda. Then add oats and raisins.
Drop batter by tablespoonfuls onto ungreased cookie sheet. Bake about 8 minutes until cookies are golden brown. Remove to rack and cool.
Yields: approx. 5 dozen cookies
