Dark and Soft Honey Oatmeal Cookies

These are dark in color and more on the chewy side. For the test recipe, I used pecans and grain-sweetened chocolate covered raisins, but you can substitute dried fruits and nuts in the same amounts.

Traditionally, oatmeal cookies are made with added raisins and walnuts, but you could add any dried fruits and nuts you would like, or grain-sweetened chocolate chips.

Makes about 2 dozen

DRY ingredients:
1 1/2 cups quick-cooking rolled oats
1 1/2 cups flour
1/2 cup date sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon

WET ingredients:
1 egg, slightly beaten
1/2 cup honey
1/2 cup (1 stick) melted butter, cooled
6 tablespoons milk

FRUITS & NUTS
1 cup grain-sweetened chocolate covered raisins
1 cup pecans, coarsely chopped

1. Preheat oven to 375 degrees F.
2. Line two baking sheets with parchment paper or a silicone baking sheet, or rub with softened butter.
3. Melt the butter and let cool.
4. In a mixing bowl, with a wooden spoon, stir together the dry ingredients.
5. In a larger mixing bowl, with a hand mixer, beat together the wet ingredients.
6. Add the dry ingredients to the wet and mix on low speed to make a smooth batter.
7. Coarsely chop the fruit and nuts and add them to the mixed batter.
8. Fill a 1" ice cream scoop or heap a teaspoon with dough and drop onto cookie sheets.
9. Dip you fingers into water. Press down on cookies to make them about 1 1/2 inches in diameter.
10. Bake for 10 to 12 minutes, until just golden.
11. Remove cookies from oven and transfer to a cooling rack.