Tuesday, 15 May 2012

Oat and Raisin Cookies.

Well hellohello. I have some gooood cookies for you today. You know that thing where you have a passion for eating something shop bought and you try and make it at home. Sometimes it’s a triumph and sometimes, however much you pretend that it’s wonderful and oh so much more delicious than the shop one, really, it’s the air and sugar filled factory produced one that hits the spot.

Don’t get me wrong, it’s only the case for a few things....coffee shop muffins, fancy hot chocolate and oat and raisin cookies. Or at least I thought so. Because this...is not that.

Very much an American cookie rather than a ‘tea and biscuits’ biscuit, they are bendy and just short of gooey and just a teensy bit sweet and oaty without feeling toooooo healthy. Just like, or maaaybe even better, than the benchmark supermarket ones.

YESSSSSSSS. Cheers because I always feel a teensy bit guilty for liking shop bought things. This way I get to have cookies for breakfast with a spring in my step (whhhhhaaa? They’re oaty and have fruit in them...perfect for a train picnic. Don't judge). With Love and Cake.

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
2 eggs
1 tsp vanilla extract
190g plain flour
1 tsp bicarbonate of soda
1 tsp cinnamon
200g rolled oats
70g oatmeal
150g raisins

  • 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. 

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