Pour tea over raisins; let stand at least 15 minutes. Combine flour, oats, baking soda, cinnamon, salt and nutmeg. Mix thoroughly; set aside. Cream shortening and butter; gradually add honey until light and fluffy. Beat in egg and vanilla. Drain raisins; reserve 1/4 cup liquid. Alternately add flour mixture and reserved raisin liquid. Stir in nuts, raisins and chocolate chips. Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheets. Bake at 350°F about 12 minutes or until browned. Let stand one minute on cookie sheet; remove and cool on rack. Store in airtight container. |