YIELD: Makes 6 to 7 dozen
or hot black tea
1 1/2 cups
quick cooking rolled oats
1/2 to 1 cup
1 package (6 oz.)
Pour hot water/tea over raisins; let stand at least 15 minutes.
Combine flour, oats, baking soda, cinnamon, salt and nutmeg. Mix thoroughly; set aside.
Cream butter; gradually add honey until light and fluffy. Beat in egg and vanilla.
Drain raisins; reserve 1/4 cup liquid. Alternately add flour mixture and reserved raisin liquid. Stir in nuts, raisins and chocolate chips. Chill dough for at least one hour.
Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake at 350°F about 12 minutes or until browned. Let stand one minute on cookie sheet; remove and cool on rack.
Store in airtight container.