Use plastic bowl and cookie whips ( grain mill and flaker optional)
- 1 cup room temperature butter
- 3/4 cup honey
- 2 eggs
- 1 tsp. vanilla
- 2 cups whole wheat flour (I used fresh ground)
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp salt
- 1/8 tsp nutmeg
- 1 cup unsweetened shredded coconut
- 2 cups rolled oats (I used freshly flaked)
- 1 cup raisins
Mix butter, honey, eggs and vanilla blend at about 4 o’clock on dial till light and fluffy. Add remaining ingredients except oats, coconut and raisins. Mix till well blended at about 3 o’clock then turn down to lower speed and add the coconut and oats and finally the raisins. . Divide dough in half and place each half on a piece of parchment paper shaping into log 1 1/2 inch in diameter. Another option for those not liking raisins is to divide dough in half before adding raisins and to half added 1/2 cup raisins and to the other half added an additional 1/2 cup coconut. Roll into 2 logs Split rolls in half crosswise and then butt together 1/2 of each roll so when thawing you have some of each.
Freeze for at least 4 hrs or up to 1 month. Remove from freezer, slice as much as you want to bake into 1/2 inch thick slices and spread on cookie sheet. Place in 350 degree preheated oven for 9 – 12 minutes or till edges are golden.