This recipe is perfect to make at the weekend and use for lunch boxes and tea time treats for the week ahead. I personally love the chewiness of oat and raisin cookies, so delicious. And for those of you that ‘dunk’ in a ‘brew’, these are pretty stables ‘dunkers’!
I gave them a slight twist on the traditional method by adding ginger, which really gives the flavour a different dimension. You’ll notice that I’ve put options for the quantity of this and that is purely based on the fact that I like really gingery biscuits whilst others members of my family go for the subtle option.
It’s an easy recipe that doesn’t require any fancy utensils. All you need is a baking tray, a mixing bowl, some scales and a few different sized spoons.
Give it a go and let me know what you think!
- 200g plain flour
- 80g caster sugar
- 80g soft dark brown sugar
- 140g butter (at room temperature)
- 2 small/medium eggs
- 1 tsp salt
- 1/2 tsp bicarbonate of soda
- 1/2 tsp cinnamon
- 1-2 tsp ginger (adjust to your taste)
- 60g porridge oats
- 120g raisins
Pre-heat the oven to 160 degrees (fan oven).
‘Cream’ the butter and sugar using the back of a wooden spoon. This literally means combine the ingredients together. They’ll form a creamy consistency.
Add the eggs and mix until fully combined.
Sift the flour into a bowl and mix together with the sugar, butter and egg mixture (be careful of flour clouds if you mix too quickly!)
Add the salt, bicarbonate of soda, cinnamon and ginger to the mixture.
Now I know I said you didn’t need any fancy utensils but I wanted to share these little guys with you. In the kitchen, these are my best friends! I don’t know about you but I don’t know anyone who owns half a teaspoon and as regular spoons seem to vary so much in size these days, these little spoon sets are perfect! Ok, back to the recipe.
Add in the oats and raisins and mix together. Your mixture will look quite sticky but this is ok.
Split the cookie dough into 8 large or 12 small balls and place onto a baking tray. Flatten them slightly but don’t spread them thin as they will spread in the oven.
Tip: I used 2 spoons to help me at this stage. 1 to pick up the dough mixture and the other to push it off the spoon.
Bake your cookies for approx. 18 minutes. Smaller cookies will take slightly less time so check at around 12 minutes.
When they’re golden brown on the top and browning on the bottom (not burnt by the way, that’s too far!), they’re done!
Leave the cookies to cool on a wire rack (I simply used a plate before I picked one of these up), then tuck in! You can also store these in an air tight container for approximately 4-5 days.