Okay - so I don't really ever remember my Nana making oatmeal raisin cookies and this isn't her recipe. She was a Chicken Cutlet gal. But --- she was a resourceful woman, and didn't like to waste food. You know when you get to the end of the cereal & it's just all crumbs? She'd throw it into cookies for extra flavor. That idea is adapted into this recipe. You can use whatever cereal you'd like. I usually use crushed-up Special K, burt I bet Raisin Bran would be good. I just wouldn't recommend using like Cocoa Crispies or Fruit Loops. Lol.
2 sticks unsalted butter
1 cup brown sugar
1 1/3 cup white sugar
1 teaspoon vanilla
3 tablespoons honey
2 1/2 cups flour
1 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups golden raisins (A MUST)
2 1/2 cups oats
1/2 Crushed Special K/Cheerios (or whatever you have lying around)
Prep a cookie sheet with parchment.
Combine dry ingredients in a large bowl (flour, baking soda, salt). Set aside.
Cream butter with sugars (brown & white) in a stand mixer (with paddle attachment)
Once combined and fluffy af, add the eggs (one at a time)
Add vanilla and honey and mix again.
Slowly add the dry into the wet, keep the mixer on a slow speed. Make sure you scrape down the sides and scrape the bottom to ensure all is mixed.
Next, fold in raisins, oats & crushed cereal with a rubber spatula. It will be a bit of a work out. Make sure to fold thoroughly to ensure all ingredients are spread throughout.
Chill cookie dough for 30 minutes.
When ready to bake, preheat the oven to 375 degrees. Scoop the cookie dough into 1 1/2 - 2 inch balls and bake about 12-14 minutes (they'll be a golden brown, bake time will depend on size)
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