OAT, RAISIN & CINNAMON COOKIES
I’ve just made a batch of them, the kitchen smells amazing and the gannets are already circling.
It’s a very simple, reliable and delicious recipe. They’re soft cookies so they have quite a cake-like texture – and they attract so many compliments when we cook them for tea at Humble by Nature. This recipe makes about 30 cookies and, if for some strange reason they don’t all get eaten straight away, you can freeze them.
If you don’t have time to soak the raisins in the egg mixture for an hour (as per the first step of the recipe) it’s not a disaster but it definitely adds a bit of magic to these cookies if you can.
- 3 large eggs, beaten
- 120g raisins
- a few drops of vanilla extract
- 225g butter
- 130g light brown soft sugar
- 130g golden caster sugar
- 320g plain flour
- a good pinch of salt
- 1 tsp ground cinnamon
- 2 tsp bicarbonate of soda
- 170g porridge oats
Combine the beaten eggs, raisins and vanilla extract and allow to stand for an hour
Preheat the oven to 180C / 160C fan / Gas mark 4
Cream together the butter and sugar
Add the flour, salt, cinnamon and bicarbonate of soda and mix well
Add the egg and raisin mixture and the porridge oats and mix well
Place heaped teaspoons of the mixture onto greased baking sheets allowing a few centimetres between each dollop so they have room to spread out during cooking
Bake for 10-12 minutes or until golden brown
Allow to cool slightly on the baking sheets before transferring to a cooling rack
I nearly always use natural, golden caster sugar rather than the heavily processed, standard, white caster sugar. Golden caster sugar is an unrefined cane sugar and the presence of molasses gives it a lovely buttery flavour – and a golden colour when used in things like meringues.