Pioneer Cookies

These oatmeal raisin cookies are sweetened with honey and feature an old fashioned type of flour, einkorn, which is an ancient, unhybridized form of wheat. They are the perfect afternoon snack with a glass of milk or cup of tea.

3/4 cup salted butter, softened
3/4 cup honey
2 eggs
1 teaspoon vanilla extract
1 1/2 cups whole einkorn flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon sea salt
3 cups rolled oats
1 cup raisins

1. In a stand mixer, mix the butter and honey using the paddle attachment until creamy. Add eggs and vanilla and beat until combined.
2. In a separate bowl, whisk together all the dry ingredients including the raisins.
3. Add the dry ingredients to the wet ingredients gradually and mix well. 
4. Drop rounded tablespoons of dough onto parchment lined cookie sheets. Let the cookies rest at room temperature for 1 hour before baking. (This allows the liquid to fully absorb into the dry ingredients.)
5. Heat the oven to 350°F. Bake for 12-13 minutes or until golden brown. Let cool directly on baking sheets until firm, about 10 minutes. Enjoy warm, or store in an airtight container (after you fully cool them) for up to 3 days. They could also be frozen and then warmed in the oven. Makes about 3 dozen cookies.