Oatmeal and raisin cookies are a classic for a reason: delicious and chewy, they're perfect for packed lunches too. While they're not as healthy as a banana or an apple, the oat and raisin content adds some useful nutrients and fibre into the mix. This recipe makes around 16 cookies.
- 125g plain flour
- 125g unsalted butter (room temperature or slightly softened)
- 150g rolled oats
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 100g brown sugar (dark or light)
- 1 egg, beaten
- A few drops of vanilla extract
- 100g raisins
- Pinch of salt
1. Cream the butter and sugar together by hand or with an electric mixer: either beat them together in the bowl of an electric mixer or beat really well in a large mixing bowl with a wooden spoon until light.
2. Add all of the remaining ingredients to the bowl and mix well until it combines to make a dough. Roll into a ball and put in a bowl the fridge for 30 - 60 minutes to chill.
3. Pre-heat the oven to 180c/350F and line a couple of baking trays with greaseproof paper/silicone.
4. Break off goofball sized pieces of dough, roll into a ball and then flatten them slightly. Place each disk on the tray with space between them to grow as they bake.
5. Bake in the oven for around 10 minutes until risen and golden. Cool on the tray for a few minutes and then transfer onto a rack to cool completely.
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