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| Ingredients | Bakers % | Total % |
| Margarine | 90 | 17.90 |
| Granulated Sugar | 10 | 1.99 |
| Brown Sugar | 50 | 9.94 |
| Salt | .5 | .10 |
| Invert Syrup | 20 | 3.98 |
| Honey | 12.5 | 2.49 |
| Molasses | 4 | .80 |
| Raisin Paste | 20 | 3.98 |
| Vanilla | 1.8 | 0.36 |
| Cinnamon | 0.7 | 0.14 |
| Whole Liquid Eggs | 25 | 4.97 |
| Glycerine | 8 | 1.59 |
| Oats, Baby Rolled Flakes | 75 | 14.9 |
| Cookie Flour | 100 | 19.89 |
| Baking Powder | 1.8 | .36 |
| Sodium Bicarbonate | 1 | .20 |
| Pre-Gel Starch | 2.5 | 0.5 |
| Raisins | 80 | 15.9 |
Mix
Mix first group of ingredients for one minute on low speed then scrape and mix for two minutes on medium.
Add second group of ingredients and mix for one minute on low speed then scrape and mix for two minutes on medium.
Add oats and mix for one minute on low speed then scrape and mix for one minute on low speed.
Add the fourth group of ingredients and mix for one minute on low speed.
Add raisins and mix 30 seconds on low speed.
Bake
16 minutes at 380°F on double sheet pan with paper liner.
Formulation courtesy of the National Honey Board
