My sister Susan and me. As much as we share similar interests, there are certain things, we don’t agree on. Raisins are one.
Susan doesn’t like raisins and has told me so dozens of times over the years. It didn’t phase me, however, I didn’t know why. Until now.
“My friend Joan went to visit her son in Pennsylvania over the weekend. She left on my doorstep a loaf of fresh baked bread from Mancini’s Bakery. When I opened the bag it was raisin bread. The loaf was huge and this bread was chock full of huge raisins. She didn’t know I don’t eat raisins. In any form. I thanked her and decided what am I going to do with this loaf of bread?
Anyway back to this bread. Since I’ve been quarantined since March 13, 2020, I have been doing a lot of baking. Sometimes on the weekend I’ve made French toast for breakfast. I woke up today and thought I would love French toast. The only bread we had was this raisin loaf and rye bread.
Not only was it NOT bad, it was absolutely delicious. Maybe I should change my mind about raisins. Might even bake some oatmeal raisin cookies for my husband.”
- 2 sticks unsalted butter, softened at room temperature
- 1 1/4 cups dark brown sugar, packed
- 3 tablespoons honey
- 2 eggs
- 1 1/2 cups AP flour*
- 1 tablespoon cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon salt
- 4 cups thick-cut oats (I use Bob's Red Mill)
- 1 cup walnuts or pecans, toasted and chopped
- 3/4 cup raisins (I like to include golden raisins)
- Preheat oven to 375 degrees F.
- Cream butter and brown sugar using an electric mixer with paddle attachment or by hand with a wooden spoon. Add honey and eggs and mix until smooth.
- Whisk together flour, cinnamon, and salt in medium bowl then add to the butter mixture. Combine.
- Add the oats, nuts, raisins and mix until combined.
- Shape the dough into balls using a 2-tablespoon scoop or soup spoon. Place 6 or 8 balls on parchment lined sheet pan, and press each slightly to flatten. Refrigerate for 30 minutes. Bake for 12 - 15 minutes, until lightly browned. Transfer cookies to wire rack to cool.
*you can also substitute gluten-free flour. I use the Jules brand.