Now that’s a bit embarrassing. Three times cookies in as many days. Friday: Banana & Raisin Cookies. Saturday: Mr Meike’s Kitchen’s Rock Cakes (the last two hid in our cookie tin and can be seen in the photo below…). Today, Sunday: Oat & Raisin Cookies.
It’s just that they always are so nice, so we keep eating them and then they’re gone and … we have to make another batch. At least they’re slightly healthy…
This recipe is my own concoction. It’s based on 100% Whole Grain Chewy Oatmeal Raisin Cookies and these Thick Chewy Oatmeal Raisin Cookies. The Whole Grain version is nice but I had problems with the dough although I can’t remember whether it was too sticky or too crumbly. The Thick Chewy ones was my first oatmeal cookie recipe in 2011 and I liked it a lot, without the nuts though and – for both of the recipes – with reduced sugar. Here I first heard about chilling the dough before baking the cookies. I’ve forgotten it today but I’m still happy with the result.
for 36 smallish cookies
30g white sugar
30g brown sugar
1 large egg
90g whole wheat or whole spelt flour or a mix
1/2 tsp bicarbonate of soda
2 tsp cornstarch
1/4 tsp salt
1/2 tsp vanilla essence
1/2 tsp cinnamon
135g rolled oats
Preheat the oven to 175°C.
Cream the butter and sugars together. Add the egg. Stir well until it’s incorporated. Add the flour, bicarb, starch, salt, vanilla essence and cinnamon. Mix. Add the oats and raisins. Mix.
Use a teaspoon to drop quantities of dough onto a baking tray that is lined with baking parchment. I’ve put 18 on each tray, they don’t spread much.
Bake for 10-12 minutes.
Let the cookies cool on a wire rack.