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…
160g caster sugar
160g soft dark brown sugar
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
- 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.