Whole Wheat Cookies

These are the kind of cookies your great-grandmother would have made. No fuss, no fancy technique, just good honest ingredients mixed in a bowl and dropped onto a sheet.

Honey and brown sugar do the sweetening here, giving these cookies a warm, almost caramel-like depth. Sour cream keeps the crumb soft and slightly tangy, while three cups of whole wheat flour make them hearty without being heavy.

Raisins and nuts add chewy, crunchy texture in every bite.

The recipe makes three dozen, so you’ll have plenty for the cookie jar and a few to share with the neighbors.

Variations

• Use walnuts, pecans, or almonds depending on what you have in the pantry.
• Swap raisins for dried cranberries for a tarter, more colourful cookie.
• Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a spiced version.

Chef Tips

• These are drop cookies, so don’t expect them to spread much. They’ll stay thick and cakey, which is the whole point.
• Watch them closely since the honey can cause the bottoms to brown fast. Pull them when the tops are set and lightly golden.
• Store in an airtight container. The sour cream in the dough keeps them moist for days.