Large, soft, carrot cake-esque cookies…and they make a terrific afternoon snack.  Read ahead so your raisins are ready – this is borrowed from Maida Heatter’s Cookies – enjoy!

Carrot and Honey Oatmeal Cookies

1 c. EACH flour AND whole wheat flour

1/2 t. EACH baking soda AND salt

2 t. baking powder

1 T. cinnamon

1/2 c. butter, softened

1 c. honey

1/2 c. brown sugar

2 eggs

2 c. EACH grated carrot, oatmeal AND chopped pecans

1 c. raisins, covered in boiling water for 2-3 minutes and drained

Preheat oven to 325 and line 2 baking sheets with parchment.  In a medium bowl, whisk together both flours, baking soda, salt and baking powder and set aside and then using your electric mixer, beat the butter for a couple of minutes until it’s smooth and fluffy, then beat in the honey and sugar.  Add the eggs and beat again and then with the mixer on low, stir in the dry mix until there’s no trace of flour.

Remove the bowl from the mixer and using a big wooden spoon, stir in the carrots, then the oatmeal, then the pecans and lastly the raisins.  Now you’re going to get messy, but this is the easiest way – use a large tablespoon to drop even blobs onto your prepped baking sheets.  Use your fingers to shape into similar sized rounds of about 1/2-inch thickness – they don’t spread, so plan accordingly.  Bake for about 25 minutes until the cookies are lightly colored – they will also feel done if you carefully touch one.  Allow them to cool on the pans for several minutes before removing to a rack to cool completely.

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