Making oatmeal raisin cookies with honey gives them a sweetness you can't get with sugar. If you love oatmeal cookies, this is one you'll want to try soon!
You may remember me sharing about traveling through the Canadian Rockies with Rocky Mountaineer. I've been blessed to have taken the train on three different routes.
You can't go wrong with any Rocky Mountaineer train route, as they are all spectacular.
You may know Rocky Mountaineer from seeing the views from the train in magazines or on TV, but did you know they are also known for their culinary experience?
The food on Rocky Mountaineer is just spectacular. Every time I tell people about this Canadian Rockies train trip, they can't believe we are served elegant meals for breakfast and lunch, with snacks in between, including local wines and cocktails.
With GoldLeaf service, you eat in the dining area on white tablecloths, and the menu is amazing.
I've tasted almost everything as I try to order something different each time, and my favorite is probably the Alberta Beef Short Rib. It's incredible!
It's hard to believe, too, that all this food is made onboard the train, including the baking.
I visited the kitchen for a couple of minutes and it's a well-oiled machine. You would seriously think you were in the kitchen of a 5-star restaurant - that's about 18 by 5 feet!
At the end of each trip comes those incredible oatmeal raisin cookies. They are so decadent I can never eat a whole one, but I'd slap your hand if you tried to take it. (Lovingly, of course!)
If you're looking for a bucket list experience, Rocky Mountaineer is truly the trip of a lifetime. But I'm getting off track. You came for that cookie recipe, didn't you? While we're talking cookies, you might want to check out these salted caramel cookies. So good, too!
Oatmeal Raisin Cookies Ingredients
These cookies are super easy to make. You will need unsalted butter, canola oil, honey, an egg, vanilla extract, powdered milk, unbleached pastry flour, baking soda, cinnamon, salt, rolled oats, and raisins.
How to Make Classic Oatmeal Raisin Cookies with Honey
Preheat oven to 350º / 175C.
Mist 2 baking sheets with cooking spray.
In a large bowl, beat together the butter, canola oil, honey, egg, and vanilla extract with a hand mixer until combined.
In another bowl, whisk in the dry milk, flour, baking soda, cinnamon, and salt.
Add the dry mixture to the wet mixture and stir to combine.
Stir in the oats and raisins.
Scoop spoonfuls (about 2 tablespoons each) of the batter onto the baking sheets, leaving about 2 inches between cookies.
Bake until golden, about 12 minutes.
Let cookies cool for about 2 minutes on the baking sheet.
Transfer to a wire rack to cool completely.
Serve warm or store in a loosely covered container for up to 3 days.
I know these oatmeal raisin cookies with honey will be one of your favorite cookie recipes, but to truly experience the flavor, you'll have to board one of the Rocky Mountaineer trips!
By the way, for those of you who have always thought a luxury train trip through the United States Rockies would be incredible, I have great news!
Rocky Mountaineer has a new U.S. route starting in August of this year!
For the Rockies to the Red Rocks route, guests will enjoy a two-day journey on the train between Denver, Colorado, and Moab, Utah, with an overnight stay in Glenwood Springs, Colorado. Who's ready to go?
Rocky Mountaineer Classic Oatmeal Raisin Cookies with Honey
- 1 C unsalted butter
- ¼ C canola oil
- ½ C honey
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ C powdered milk
- 1 C unbleached pastry flour
- ½ t baking soda
- cinnamon to taste
- ¼ t salt
- 1 ¾ C rolled oats
- ½ C raisins
- Preheat oven to 350º / 175C.
- Mist 2 baking sheets with cooking spray.
- In a large bowl, beat together the butter, canola oil, honey, egg and vanilla extract with a hand mixer until combined.
- In another bowl, whisk together the dry milk, flour, baking soda, cinnamon and salt.
- Add the dry mixture to the wet mixture and stir to combine.
- Stir in the oats and raisins.
- Scoop spoonfuls (about 2 tablespoons each) of the batter onto the baking sheets, leaving about 2 inches between cookies.
- Bake until golden, about 12 minutes.
- Let cookies cool for about 2 minutes on the baking sheet.
- Transfer to a wire rack to cool completely.
- Serve warm or store in a loosely covered container for up to 3 days.