Today’s recipe is one of my all year round go to cookies. Oat and raisin cookies have always been my mum’s favourite, so after many batches and slight tweaks to the recipe, I’ve now perfected it. These cookies have a slight crunch around the outside, and are lovely and chewy in the middle: yum!
- 100g of plain flour
- 100g of caster sugar
- 75g of porridge oats
- 1 teaspoon of bicarbonate of soda
- 2 tablespoons of golden syrup
- 100g of butter
- 40g of raisins
1) Preheat the oven to 180°C (160°C fan), and grease 2 baking trays.
2) In a large bowl, mix together the flour, sugar, oats and bicarbonate of soda, and then make a well in the centre.
3) In a saucepan, gently heat together the butter and golden syrup until melted.
4) Pour into the flour mixture, and mix well using a wooden spoon. Add the raisins and stir those through as well.
5) Shape the mixture into 12 even shaped balls, then place 6 on each baking sheet, spaced well apart to allow the mixture to spread. Then press them down slightly using a teaspoon.
6) Bake for 12-15 minutes until golden.
7) Leave the cookies to cool on the tray for a few minutes, and then place them on a wire rack to cool completely.
These cookies are lovely when they’re eaten fresh out the oven and are still warm, but they get even chewier if you leave them to cool completely, so either way they’re super yummy!
I hope you enjoyed this recipe and let me know in the comments if you try it out yourself.