Oat and Raisin Cookies
I love these cookies at any time of day, they are my all time favourite cookie and they just so happen to be massive. For this reason, they do great at cake sales. You can eat them for breakfast, dunk them in your tea for elevenses, have as an after school snack, or make an icecream cookie sandwich for pudding.
This recipe will make you at least 20 cookies. If you like your cookies gooey, make sure to take them out of the oven as soon as they start to go golden on the edges. It also helps to use really plump fresh raisins, not the neglected ones in the back of your cupboard.
270g unsalted butter, softened
160g caster sugar
160g dark muscavado sugar
1/2 teaspoon vanilla extract
380g plain flour
1 teaspoon salt
1 teaspoon bicarbonate of soda
1 1/2 teaspoon ground cinnamon
110g rolled oats
Preheat the oven to 170˚C and grease 4 baking trays (or use non stick ones).
Cream together the butter and sugars until pale and fluffy. Add in the vanilla, then the eggs one at a time. In a separate bowl mix together the dry ingredients (flour, salt, bicarb, cinnamon & oats) then add to creamed mixture. Lastly, mix in the raisins making sure that they are well distributed in the cookie dough.
Using an icecream scoop or tablespoon, spoon balls of the dough onto the baking sheets making sure that they are spaced well apart. Bake for about 12 minutes until they are slightly brown around the edges but still soft in the middle. Transfer to a cooling rack.
Need cookie baking tips? See my "How to make perfect Chewy Cookies" article for tips on how to make perfect cookies every time and for more yummy cookie recipes.