Oat and Raisin Cookies

The recipe for these little circles of joy comes from the Hummingbird bakery cookbook which I really recommend. Their carrot cake is the best I have ever made, by far. Unlike their chocolate cousins these oaty raison cookies taste wholesome and almost healthy. Almost.

So here’s the recipe…

Ingredients:

270g butter
160g caster sugar
160g soft dark brown sugar
2 eggs
1/4 teaspoon vanilla extract
380g plain flour
1 flat teaspoon bicarbonate of soda
1 1/2 teaspoon ground cinnamon (I do 3tsp because I am a big cinnamon fan)
110g rolled oats
220g raisins

Method:

• Preheat the oven to 170 degrees celsius and line baking trays (the recipe makes about 6 trays worth of cookies so I have to do the baking in rounds).
• Mix the butter and sugars and cream until light and fluffy.
• Add the eggs and vanilla and continue mixing.
• Sift the flour, bicarbonate of soda and cinnamon into the bowl and mix, followed by the oats and raisins.
• Arrange equal amounts of the cookie dough onto the lined baking trays and flatten the balls slightly, allowing room for spreading.
• Cook for about 12 minutes until they are firm and golden but will still have a moist middle.

The recipe suggests the mixture will make cookies but I usually make about 30 – and even then they aren’t small! Allow them to cool before removing from the baking trays then make yourself a cuppa and devour one. Or more.

Happy baking!

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