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?