These cookies are a soft, chewey delicacy. Their sweetness comes mostly from the plumped raisins and a wee bit of honey. Those of you who like your cookies SWEET will want to add brown sugar, more honey, or whatever your favorite sweetener is. Soaking the raisins overnight in water allows them to release some of their sugars and plump up to twice their normal size.
1-½ Cups self-rising flour
½ tsp. of sea salt
½ tsp. of baking soda
1-2 tsps. cinnamon
¼ Cup oil
¼ Cup honey
1 large ripe banana - mashed
1 shredded apple
1 Cup raisins soaked in 2 cups water overnight (save raisin water)
1-½ Cups rolled oats
In a medium mixing bowl mix well first 4 dry ingredients.
In a larger bowl cream together the mashed banana, shredded apple, oil, honey, and egg.
Then gradually pour the dry ingredients into the wet, mixing well.
Next stir in the rolled oats; then drain the soaked raisins (by now 2 cups worth), and fold them in.
Add sufficient raisin water to ensure a moist but firm dough.
Let the dough set for the time it takes to pre-heat the oven to 350℉.
Drop tablespoonfulls of dough onto lightly oiled cookie sheet about 1" apart.
Bake 12-14 minutes; let baked cookies set on sheet for a minute before removing to a plate to cool.
Yields @40 cookies.