1/2 cup butter, softened
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup honey
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup dry-roasted and finely ground peanuts
1/2 cup raisins
1/2 cup chopped walnuts
1/2 cup chopped walnuts
1/2 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter, brown sugar and egg until smooth. Beat in the vanilla and rolled oats. Divide dough in half, seal the halves and press one side of each dough into the prepared cookie sheets. Press the oats into a rectangle on the bottom of an ungreased 10 inch glass or pan lined with parchment paper.
Bake for 8 to 10 minutes in the preheated oven, until cookie is lightly browned. Remove from cookie sheets to cool on wire racks.
In a large bowl, whip together the flour, baking powder, salt and honey. Stir in the dry-roasted and peanuts. Press into a 9x13 inch baking pan.
Bake for 45 to 50 minutes in the preheated oven, until golden brown. Remove from the oven and sprinkle the raisins on top. Cool completely before removing from cookie sheets.