450 grams of flour
1 & 1/4 teaspoon of baking soda
1 & 1/4 teaspoon of baking powder
2 teaspoons of salt
230 grams of margarine
150 grams of brown sugar
160 grams of honey
200 grams of sugar
1 teaspoon of homemade vanilla sugar
75 grams of dark chocolate (74%)
40 grams of chopped almonds
90 grams of raisins
100 grams of oats
Coarse sea salt (optional)
Making Chocolate & Raisin Cookies
Measure up flour, baking powder, baking soda and salt and mix in a bowl. Add margarine to another bowl, preferably soft from having had a nice stay at the kitchen counter, but if not don’t despair, a quick run in the microwave (we’re talking seconds) and it will be soft enough. Anyways add the sugars and honey to the butter, vanilla sugar included, and mix well with a hand mixer. Add the eggs one by one and add the flour mix in the end. Mix well before you add chopped dark chocolate, chopped almonds, raisins and oats to the bowl, mix well again.
Use two spoons to scrape the cookie dough onto a baking sheet, three times three makes 9 cookies per tray. Drizzle coarse sea salt on top, optional for the skeptics out there, it tasted awesome though. Preheat the oven to a 180 degrees Celsius and bake for 16-18 minutes.
Tip: If you don’t have a party coming up and want to keep some cookies for later, either half the recipe or freeze the cookie dough. I made two trays of cookies left the dough in the fridge until the next day and then added it on to cling foil. I used the cling foil to shape it into a long sausage and then I put it in the freezer. Then if you have people coming over unexpectedly pop out to the freezer, sett the oven on, leave the dough on the counter for a few minutes and make one or two trays of freshly backed cookies.