Honey meets golden raisins
Our own raw honey, golden raisins and oats come together in an old-fashioned cookie that is soft in the middle with just-set edges.
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We used the Grade A raw honey we have been bottling in New York for years, the same honey in our 16 oz jars. Raw honey stops being raw above about 116°F, so we make no claim that baking preserves its enzymes. What it gives this cookie is flavour and moisture.