Oat and Raisin Cookies
original recipe by Dana Treat
A few notes:
- Feel free to make omissions and additions. Nuts would be great and would up the health factor. In fact I didn’t have raisins so used half sultanas and half currants.
- Similarly, my mix of oats and oatmeal just came about because of what I had in my cupboards. You could quite happily use rolled oats for the full amount.
- You want to leave a fair amount of space for the biscuits to spread out in the oven so you'll probably have to bake in batches.
Makes around 20
You will need
a large baking sheet, greased
225g butter, at room temperature
200g soft brown sugar
100g caster sugar
1 tsp vanilla extract
190g plain flour
1 tsp bicarbonate of soda
1 tsp cinnamon
200g rolled oats
- First job...preheat the oven to 180°c.
- Then, in a nice big bowl, beat the butter and sugars together until creamy. I used my trusty hand whisk...a wooden spoon would be fine also.
- Beat in the eggs and vanilla until the mixture increases in volume and looks light and fluffy.
- Fold in the flour, bicarb and cinnamon until smooth, followed by the oats and raisins so all is well combined.
- Spoon round tablespoon-fulls of dough onto your baking sheet, leaving a good couple of centimetres between each one to allow room for spreading.
- Bake for 12-15 minutes until golden and just firm.
- Leave the biscuits on the hot tray to become sturdier for a few minutes, before removing them to a wire rack to cool....if you can contain yourself.