I’m real sorry.

I’m so so sorry. But you are about to spend the next 24 hours stuffing your face with cookies. They are that good. I’m not sure of the original source of the recipe, but I suspect it may be an Alton Brown creation that I modified.

Just a note about what to expect with these cookies. If you are interested in a crisp cookie, a biscotti like cookie, something that snaps – do not make these. These are so chewy and soft they will bend in your hand as you cram cookie after cookie down your gapping  gullet. The recipe below features raisin, but I expect that one could substitute chocolate chips, dried cherries, nuts, etc.

Note the coincidental heavenly light.

Super Chewy Oatmeal Raisin Cookies

3/4 cup softened butter

1 1/4 cup brown sugar

3 T honey

3/4 t. baking soda

1/2 t baking powder

1/2 t salt

2 t cinnamon

1/4 t ginger

1/4 t nutmeg

1 T apple cider vinegar

1 T vanilla

1 egg

1 1/3 cup oats

1 1/4 cup white whole wheat flour

1 1/2 cup raisin

Preheat oven to 350 degrees Fahrenheit. Grease baking sheet. Cream butter, sugar, honey, baking soda, baking powder, salt, spices, vinegar, and vanilla. Beat in egg. Add oats and raisins and stir until well combined. Drop by tablespoonfuls onto baking sheet. Bake 10-14 min, rotating the pan halfway through. Allow cookies to cool on pan and then transfer to cooling racks. Stuff dozens of them in your face.