What
I was looking for was a crisp, chewy, substantial cookie that also
tasted as good the next day. It must have surprise in each bite and a
flavor that fills the mouth on more than one level. I also wanted a
semblance of healthfulness.
Combine
the seeds and roast or toast them in a dry frying pan until they
crackle. Remove them from the heat immediately and place them in a large
bowl. Add the rest of the dry ingredients. Drain the raisins, reserving
the water, and add them to the bowl together with the oil and honey.
Mix together with fingers, a large spoon, or with an electric mixer. Add
water until you have a moist, stiff batter with no clumps of dry
ingredients.
Baking
You
should be able to scoop the mixture up with an ice-cream scooper or
with a spoon. These cookies will not spread when baked, so press them
down with a fork or the palm of your hand. This recipe is suitable for
making large cookies, about 4 inches in diameter, but they may be
smaller. Bake at 350°F. (300°F. in a convection oven) for approximately
14 minutes, until the edges begin to brown. Remove from the oven and
cool for 15 minutes.
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