Cream the sugar, butter, praline paste, honey, vanilla extract and salt in a stand mixer.
Add the eggs and mix until well incorporated. Add the all-purpose flour, whole wheat flour and baking soda and mix until just incorporated. Do not overmix.
Fold in the granola, raisins and oats. Cover and refrigerate for at least 4 hours and up to overnight.
Preheat the oven to 325 degrees F.
Line a sheet tray with parchment paper. Portion the dough with an ice cream scoop onto the prepared sheet tray. Bake until the cookies are about two shades darker but still slightly under-baked in the center, about 20 minutes.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Roman Candle Baking Company