Friday, 12 March 2010


I’ve just tried this recipe and it was easy and tasty, my favourite kind of recipe.  Oat and Raisin cookies:

Makes variable amount depending on how big you want them to be, but roughly 24 biscuit sized or 12 giant cookie sized cookies.


  • 140g unsalted butter at room temperature
  • 80g caster or granulated sugar
  • 80g soft dark brown sugar
  • 1 egg
  • 1/4 tsp vanilla extract (not flavouring)
  • 190g plain flour
  • Pinch of salt
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • 60g rolled oats
  • 110g raisins

Preheat oven to 170 degrees (150 degrees for fan oven) and line two baking trays with greaseproof paper.

Cream the butter and sugar until light and fluffy.  Add the egg, mix thoroughly and then add vanilla and mix again.

Measure out flour, salt, bicarb, cinnamon, and oats and stir with fork.

Add to butter mixture and mix well then add raisins and mix again.

Roll balls of mixture about 3cm in diameter and place on baking trays.  You need to leave a gap between cookies as they will spread when cooking.  To get an even thickness during the cooking process, lightly flatten the dough balls with the palm of your hand.

Cook for 15 mins or so.  I think it’s best to judge by eye when the cookies are done. 

Leave them to cool on the baking sheets for a while as the cookies will be soft when they come out of the oven and will firm up a little as they cool.

If you want you can finish off the cooling on a wire rack, or if you are as impatient as me you’ll start eating them before they see a wire rack.

If you can resist eating them all, then store in an airtight container and save for later.

Perfect with tea, coffee, hot chocolate, wine, beer, gin…  Enjoy.

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