These oat and raisin cookies are another well loved recipe and my book falls open at the page. There are endless variations and possibilities, and is an ideal recipe to get your kids involved as everything – apart from the egg – gets mixed in one bowl. Always a bonus if you are on washing up duty. This recipe is from Gina Steer’s ‘Breads and Baking’ book, which has other baking treasures within it’s pages.
Soaking the raisins in hot water for 10 minutes will reduce the likelihood of them burning during cooking, no one likes a burnt raisin. The raisins can be replaced with flaked almonds, chocolate chips, glace cherries, roughly chopped nuts or anything else that floats you boat. I often make these cookies for hungry footballers on a Sunday morning, whether they win, lose or draw they never say no, and always say ‘thank you’. Unbeknown to the footballers, the more they say thank you the more the cookies keep coming.
Prep Time: 10 mins
Cooking Time: 10-15 minutes
|1/2||teaspoon||bicarbonate of soda|
|100||grams||soft light brown sugar|
- Place your raisins in a bowl and cover with boiling water.
- Preheat your oven to 200’C no fan/180’C fan/Gas 5.
- Mix together the flour, oats, baking powder, bicarbonate of soda, ginger and sugar.
- Lightly beat the egg and add to the bowl along with the milk and oil.
- Drain the raisins and add into the mix.
- Mix all the ingredients thoroughly.
- Place spoonfuls of the dough onto your baking tray well spaced out. Slightly flatten the top of the cookies.
- Cook for 10-12 minutes until golden brown.
- Leave to cool on the baking tray for a couple of minutes before transferring to a cooling rack.