Preheat oven to 350°F. Line two half-sheet pans with parchment paper. Set aside.
2
In a bowl, cream together butter, granulated sugar and brown sugar until light. Add egg, vanilla and honey. Mix well.
3
Meanwhile, sift together flour, baking soda, baking powder and salt. Add to the creamed butter mixture. Add rolled oats, California Raisins (both) and blend well.
4
Scoop the cookie dough and form into balls. Alternatively, you may also form the cookie dough into two logs and wrap with plastic film. Chill until needed. Cut into 24 pieces then form into balls.
5
Arrange the cookie dough balls onto the prepared half-sheet pans. Bake for 10 to 15 minutes, or until golden brown. Remove from oven and cool completely. Store cookies in an airtight container.
Preheat oven to 350°F. Line two half-sheet pans with parchment paper. Set aside.
2
In a bowl, cream together butter, granulated sugar and brown sugar until light. Add egg, vanilla and honey. Mix well.
3
Meanwhile, sift together flour, baking soda, baking powder and salt. Add to the creamed butter mixture. Add rolled oats, California Raisins (both) and blend well.
4
Scoop the cookie dough and form into balls. Alternatively, you may also form the cookie dough into two logs and wrap with plastic film. Chill until needed. Cut into 24 pieces then form into balls.
5
Arrange the cookie dough balls onto the prepared half-sheet pans. Bake for 10 to 15 minutes, or until golden brown. Remove from oven and cool completely. Store cookies in an airtight container.
