Oat and raisin cookies - recipe
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Prepare
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Serves
10 -
Cook
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Skill
Easy
Ingredients
- 200 g Unrefined dark muscovado sugar
- 100 g Unrefined golden caster sugar
- 175 g Butter (unsalted) melted and cooled
- 2 tsp Vanilla extract
- 1 Egg yolk(s) (free range)
- 1 Egg(s) (free range)
- 250 g Plain white flour
- ½ tsp Salt
- ½ tsp Bicarbonate of soda
- 100 g Porridge oats rolled.
- 100 g Raisins
- 25 g Dark chocolate chips
- 25 g White chocolate chips
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1
Line two trays with baking paper and preheat oven to 170°C (fan 150°C, gas mark 3).
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2
Using an electric whisk, cream both sugars with the melted butter until pale and fluffy. Add the whole egg and the egg yolk, along with the vanilla extract and blend again on a slow speed, until smooth.
For this step you'll need:
- 200g Unrefined dark muscovado sugar
- 100g Unrefined golden caster sugar
- 175g Butter (unsalted) melted and cooled
- 1 Egg(s) (free range)
- 1 Egg yolk(s) (free range)
- 2tsp Vanilla extract
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3
In a separate bowl sift the flour, salt and bicarbonate of soda. Add this to the wet ingredients and fold.
For this step you'll need:
- 250g Plain white flour
- ½tsp Bicarbonate of soda
- ½tsp Salt
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4
Add the oats and raisins to this mixture and finally add the dark and white chocolate chips.
For this step you'll need:
- 100g Porridge oats rolled.
- 100g Raisins
- 25g Dark chocolate chips
- 25g White chocolate chips
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5
To ensure the cookies are all a similar size, use an ice cream scoop to scoop the mixture onto the lined trays (each cookie should contain about 2 tbsp mixture). Don’t press the mixture down and make sure you leave plenty of room between each cookies as they will spread as they cook.
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6
Bake in preheated oven for 15-17 minutes then place on a cooling rack to cool.