Everything you want in a cookie – chewiness, softness and sharp bursts of sweetness – I guarantee this recipe will give to you. The consistency of the dough is always perfect when I make these delectable biscuits; it’s never too runny so as to bake unevenly nor is it stiff and difficult to work with. The oats give the cookies a lower GI so you won’t get a massive sugar rush, meaning that they are somewhat healthier than other non-oat-based treats. The amount of raisins is entirely up to you – the dough itself is not overly sweet so I make sure to add plenty to give it a lift. You can never overcompensate in the sugar department in my humble opinion.
Possible breakfast alternative? You bet.
I borrowed this recipe from the Hummingbird Bakery Cookbook.
Makes about 12 cookies
- 270g unsalted butter, softened
- 160g caster sugar
- 160g soft dark brown sugar
- 2 eggs
- ¼ tsp vanilla extract
- 380g plain flour
- 1 tsp salt
- 1 tsp bicarbonate of soda
- ½ tsp ground cinnamon (optional)
- 110g rolled oats
- 220g raisins
Preheat the oven to 170°C and line two baking sheets with greaseproof paper.
Using a handheld electric whisk, cream the butter and two types of sugar together until lighter in colour and fluffy.
Add the eggs to the creamed mixture one at a time, mixing well and scraping down the sides of the bowl to make sure everything is incorporated. Beat in the vanilla on a lower speed setting.
Sift the flour, salt, bicarbonate of soda and cinnamon together in a separate bowl. Stir in the oats. Add to the creamed mixture and beat until well mixed.
Stir in the raisins with a wooden spoon until evenly dispersed.
Arrange equal amounts of cookie dough on the prepared baking sheets. Make sure that you leave space between them as they will spread as they bake. Bake for about 12 minutes or until they start to go golden brown and slightly firm.
Leave to cool on the baking sheet for a few minutes before placing on a wire rack to cool completely.
But why would you do that when you could just eat them warm from the oven?
Since starting up this blog, I’ve been doing a massive amount of baking in order to build up recipes to post. This means that my very small family of three has been eating copious and interminable amounts of cake, cookies and other delectable baked goods (even if I do say so myself) which hasn’t raised any complaints…until now. It’s sad to say that my parents – and our waistlines – are all sugared out for the moment. After flicking through a WeightWatchers recipe book that I found at the library and being thoroughly uninspired by the pages of pitifully sad-looking cakes made with cooking spray and low-fat margarine, I stumbled across this recipe which would be the perfect solution to all our problems (ok maybe not ALL of them but you get my drift).
I love these muffins because they aren’t overly sweet or sickly and can be made in advance if you’re off to school, work or uni early in the morning and don’t have time to sit down and eat breakfast. And let’s be honest, any excuse to eat cake at breakfast really should be taken advantage of. Made with oats, bananas and honey instead of sugar, they’re also very healthy so you can have as many as you like (I’m joking…but you probably won’t be able to help yourself). Yoghurt is also used in place of some of the butter which makes them really moist. They can turn out quite dense which I personally like but if you don’t, heating them for a few seconds in the microwave makes them a little lighter. They keep for a fair few days so you can make a large batch and consume them over a week or so.
I adapted this recipe from Kari’s blog Make it Homemade (here is the original recipe).
This recipe makes 9-10 muffins.
- 75g unsalted butter
- 3 tbsp yoghurt
- 4 and ½ tbsp honey
- ½ tsp vanilla extract
- 1 egg
- 2 ripe medium bananas
- 125g self-raising flour (you can use wholewheat flour if you want to make it even healthier)
- 65g oats
- 1 tsp baking powder
- ½ tsp salt
Preheat the oven to 190°C and grease a 12-hole muffin tin.
Using a handheld electric whisk, mix the butter, yoghurt and honey until well blended.
Mash the bananas into a pulp and add to the butter mixture before adding the egg and vanilla.
Sift the flour, baking powder and salt and add in two batches to the wet ingredients. Add in the oats and mix lightly until all the ingredients are wet.
Spoon the batter into the prepared tin, filling almost to the top. Sprinkle with a small amount of oats and some brown sugar if you like.
Bake until golden on top and springy to the touch. Inserting a skewer probably won’t work as the bananas make the muffins very moist and they will remain slightly wet in the middle.
Allow to cool for a few minutes before removing from the muffin tin and placing on a wire rack.