Honey hermits

2/3 cup mild honey, at room temperature
1/3 cup unsulphured molasses
1/4 cup unsalted butter, melted
1/4 cup flavorless vegetable or sunflower oil
2 1/3 cups whole wheat pastry flour
1/3 cup whole wheat flour
1 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped golden raisins
1/2 cup finely chopped walnuts

1. Whisk the honey, molasses, melted butter, and oil in a bowl until blended. Mix the remaining ingredients in a separate large bowl. Make a well in the dry ingredients and stir in the liquid until the dough is uniformly blended; it will be damp and somewhat sticky. Cover and refrigerate for at least 2 hours.
2. Preheat the oven to 350 degrees.
3. Lightly butter 2 large cookie sheets. Using generous spoonfuls of dough, roll into 1 3/4-inch balls; use floured hands if the dough feels sticky. Place the balls about 3 inches apart on the sheets and bake for about 15 minutes. When done, the cookies will have spread and have small cracks over most of the surface. They`ll feel stop but not squishy to the touch. Cool on the sheets for 1 minute, then transfer to a rack to finish cooling.